1. Place the potatoes into a large pot of cold, well salted water. Place over a high heat and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes or until just tender.
2. Drain the potatoes and then set aside for 10 minutes to cool before peeling.
3. Once cooled, rub the potato skins off. Once skins are removed, dice the potatoes into 2cm pieces and set aside.
4. Next, combine the mayonnaise, mustard, vinegar and paprika in a large bowl and mix well.
5. Fold through the diced hard boiled eggs, diced onion and dill.
6. Place the chopped potatoes into the bowl with the mayonnaise mixture and fold gently to coat the potatoes in the dressing.
7. Transfer the potato salad to a serving bowl, garnish with extra chopped dill, season to taste and enjoy!
