Quarter the potatoes and transfer them to a spacious stockpot. Pour in cold water until the potatoes are submerged by an inch. Bring to a vigorous boil over high heat. Once boiling, incorporate 1 tablespoon of salt and continue cooking the potatoes for 13 to 15 minutes until they yield easily to a fork. While the potatoes cook, combine mayonnaise, sweet pickle relish with its juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and freshly ground pepper in a medium bowl, stirring until velvety. Dice the hard boiled eggs, celery stalks, sweet onion, and fresh dill. When the potatoes reach optimal tenderness, drain them thoroughly and discard any loose skins. Cut into 1/2-inch pieces, allowing for some crumbling. Place the chopped potatoes in a large mixing bowl. Delicately fold in the dressing to coat every piece evenly. Gently incorporate the eggs, celery, onions, and dill into the salad. Taste and adjust seasoning with salt and pepper if necessary. Adorn with additional fresh dill and a light sprinkle of paprika for a decorative finish. Cover and refrigerate for no less than four hours to allow flavors to meld. For peak taste, prepare a day in advance. Store in an airtight container in the refrigerator for up to one week.