Begin by scrubbing the red potatoes under cold water to remove dirt and impurities. Cut them into bite-sized chunks and place them into a large pot filled with salted water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 10-12 minutes, or until fork-tender. Drain and let them cool completely before using.

While the potatoes cool, hard-boil the eggs. In a small saucepan, add the eggs and cover them with cold water. Bring the water to a gentle boil over medium heat, then cover the pan, remove it from heat, and let them sit for about 10 minutes. Afterward, cool the eggs under cold running water, peel, and chop them, saving a few slices for garnish.

In a large mixing bowl, combine mayonnaise and yellow mustard. Whisk them together until smooth and creamy. Season the dressing with salt and black pepper to taste.

Gently fold the cooled potatoes, chopped eggs, diced celery, diced red onion, and chopped fresh dill into the dressing. Stir carefully to ensure every bite is packed with flavor and texture.

Transfer the potato salad mixture into a serving bowl, garnish with reserved egg slices and paprika. Refrigerate for at least 2 hours before serving to allow the flavors to meld.