Peel the potatoes and cut them into 1/2-inch cubes. Boil the potatoes until fork tender, about 10 minutes. Drain and run them under cold water to stop the cooking process.

Place the eggs in a small saucepan with enough cold water to cover them. Heat on high until boiling, then turn the heat to medium and continue simmering the eggs for 8 minutes. After 8 minutes, remove the saucepan from the heat and allow the eggs to sit in the hot water for another 8 minutes. Run eggs under cold water and peel. Chop two of the eggs for the potato salad. Slice the third egg for garnish.

In the bottom of a large bowl, mix the mayonnaise, mustard, relish, celery, chopped dill and salt until well combined. Add the cooled potatoes and chopped eggs to the bowl and stir gently to coat all with the dressing. Salt and pepper to taste.

Place the potato salad in a serving bowl and add the sliced eggs and paprika to the top for garnish. Refrigerate at least two hours before serving or make it the day before for best flavor. This recipe makes 8 servings.