Peel and cut the Yukon Gold or red potatoes into even-sized chunks. Place them in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until tender. Drain and let cool completely.

Place the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool for about 5 minutes, then peel.

Slice the cooled eggs in half and mash the yolks in a bowl. Add mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and pepper. Mix until creamy.

Chop egg whites and combine in a mixing bowl with cooled potatoes, diced celery, red onion, and fresh dill. Fold in the creamy yolk mixture gently.

Taste the salad and adjust seasoning if needed. Garnish with paprika and chopped herbs. Cover and refrigerate for at least one hour.