Place the cubed Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook for 10–12 minutes, until fork-tender but not mushy.

Drain the potatoes and spread them on a sheet pan to cool completely. Look for no steam rising and fully cooled, room-temperature potatoes before mixing.

Place the eggs in a pot, cover with cold water, and bring to a boil. Then remove from heat and let them sit covered for 10 minutes.

Transfer the eggs to an ice bath, then peel and chop roughly. Keep them cool and dry enough to prevent excess water from loosening the dressing.

In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed.

Add the cooled potatoes to the bowl and gently fold to coat in the dressing. Do not overmix so the potatoes stay intact.

Fold in the chopped eggs, celery, red onion, dill pickles, and fresh dill. Stir just until everything is evenly distributed.

Cover and refrigerate for at least 2 hours, or overnight for best flavor. The dressing will thicken and the potatoes will absorb tangy flavor as it chills.

Before serving, taste and adjust salt and black pepper. Transfer the potato salad to a serving bowl.

Dust generously with paprika and garnish with fresh dill sprigs. Serve cold and let the garnish sit on top for a fresh, green finish.