Put the potatoes in a large pot and cover by an inch with cold, salted water. Bring to a boil over high heat, and then reduce to a simmer
and cook until fork tender, about 15 minutes.
Place the eggs in a small saucepan
and cover with cold water. Bring to a boil, cover and remove from the heat. Allow the eggs sit in the pan for 13 minutes. Run cold water over the eggs to cool. Peel
and roughly chop
Meanwhile, in the mixer bowl of a stand mixer
fitted with the paddle attachment, combine the mayonnaise, mustard, dill
, celery, green onions
, sweet relish, vinegar, lemon zest, lemon juice, paprika
, salt and pepper.
When the potatoes are fork tender, drain
in a colander
and immediately add to the dressing. Mix on low speed, add the eggs
to the potatoes and mix until incorporated. Increase the speed and whip
to combine all, leaving the mixture with plenty of lumps in a very creamy dressing
. Taste and add more salt, if necessary. Remove from the bowl, spread in a sheet pan
and cover with plastic wrap
to quickly chill. Chill for at least 2 hours before serving.