Step 1

Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. (Personally, I prefer to cook the potatoes this way. Then peel the loosened skins off and chop them into small pieces. I just hate using a traditional veggie peeler! If this sounds like crazy talk, you can also peel the potatoes ahead of time and dice into 3/4 inch cubes. Then boil the potatoes to fork-tender, about 10 to 12 minutes. Time wise, both methods are pretty equal.)

Step 2

Meanwhile, chop the hard boiled eggs, gherkin pickles, dill, celery, and sweet onion.

Step 3

Set out a large mixing bowl. Combine the mayonnaise, gherkin pickles and juices, Dijon mustard, dill weed, and paprika in the bowl. Mix until smooth.

Step 4

Once the potatoes are fork tender, drain off the water. Remove the loose peels and chopped potatoes into ½ - ¾ inch chunks. (You can leave some of the peels on if you like the texture of the peel.) It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs, celery, and sweet onion. Gently fold the potato salad together until completely smooth. Then taste and salt and pepper as needed.

Step 5

Cover the potato salad and refrigerate for at least 4 hours.