Wash, peel if desired, and cut the Yukon Gold potatoes into even 1-inch chunks so they cook uniformly.

Place the potato chunks in a large pot, cover with cold water by 2 inches, and add 1 teaspoon of salt. Bring to a rolling boil over high heat, then reduce to a gentle simmer and cook for 15–20 minutes until the potatoes are fork-tender but still hold their shape.

Immediately drain the potatoes in a colander and rinse under cold running water for 30 seconds to stop the cooking and keep them firm. Let them cool slightly while you prepare the dressing.

In a large mixing bowl, whisk together the mayonnaise, sour cream, finely chopped fresh dill, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, and black pepper until the dressing is smooth, creamy, and beautifully speckled with green herbs.

Fold in the chopped celery, red onion, and hard-boiled eggs (if using) so every bite has that satisfying crunch and richness.

While the potatoes are still slightly warm, gently fold them into the dressing mixture. The warmth helps the potatoes absorb the creamy dill flavors more deeply.

Taste and adjust seasoning with additional salt or black pepper if needed. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to let the flavors meld.

Before serving, give the salad one gentle stir. Garnish with extra fresh dill sprigs and a light dusting of paprika for color. Serve chilled.