Wash, peel, and cube the potatoes. Add them to a large pot over high heat and add enough water that would cover the potatoes about 1 1/2 inches.
Once the water starts boiling, add 1 teaspoon of salt, and cook for 12-15 minutes, just until fork tender. Be careful not to over-cook the potatoes.
Add the cooked potatoes to a colander and drain. Transfer to a large bowl and drizzle with 2 tablespoons of apple cider vinegar and let them cool to room temperature.
Finely dice the cooled eggs and add to the cooled potatoes.
Add celery, red onion, green onion, pickle, and fresh dill.
In a medium bowl mix all the Salad Dressing ingredients until fully combined. Pour over the potatoes and gently mix, careful to not entirely crush the potatoes.
Cover and refrigerate for at least 2-3 hours before serving. The potatoes will harden a little once they are cooled.
Garnish with dill, green onions and pickles before serving.