Boil the Potatoes: Peel and dice the russet potatoes into evenly sized chunks. Transfer the potatoes to a spacious pot filled with salted water and heat until it reaches a boil. Allow them to simmer for approximately 10 to 12 minutes, or until they are easily pierced with a fork. Once cooked, drain the potatoes and set them aside to cool for a few moments.

Prepare the Eggs: While the potatoes are cooling, chop the hard-boiled eggs into bite-sized pieces.

Make the Dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, diced gherkin pickles, pickle juice, chopped dill, and paprika. Stir until well-combined and smooth.

Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and sweet onion. Drizzle the dressing over the potato mixture and carefully mix until all the ingredients are well coated.

Season and Chill: Add salt and pepper to taste, then cover the salad and refrigerate for at least 1-2 hours to allow the flavors to meld together.

Serve: Before serving, sprinkle a little extra paprika and fresh dill on top for garnish. Serve chilled and enjoy!