Prepare the potatoes: Place cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 10-12 minutes until fork-tender but not mushy.

Season while warm: Drain the potatoes and return them to the pot. Sprinkle with salt, pepper, and drizzle the apple cider vinegar over them. Toss gently and let them cool for about 15 minutes. This step is crucial!

Make the dressing: In a large bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, and fresh dill. Taste and adjust seasoning as needed.

Combine everything: Add the cooled potatoes to the bowl with the dressing. Fold in the chopped celery, red onion, and hard-boiled eggs. Mix gently to avoid breaking up the potatoes too much.

Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. This allows all the flavors to meld together beautifully. Sprinkle with paprika before serving for a pretty presentation.