Wash the red potatoes thoroughly under running water.

Cut the potatoes into bite-sized pieces, keeping the skins on.

Place the potatoes in a large pot and cover with cold water.

Bring the water to a boil, then reduce to a simmer and cook for 15-20 minutes, until tender.

Drain the potatoes and let them cool slightly.

In a large mixing bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar.

Add chopped celery, red onion, and dill to the bowl, mixing well.

Once the potatoes are cool, gently fold them into the dressing mixture.

Add salt and pepper to taste, mixing until well combined.

Transfer the salad to a serving dish, garnish with paprika and chives, and chill before serving.