Peel and cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes.
Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork-tender.
Meanwhile, in a medium bowl mix the mayonnaise, pickle relish, mustard, apple cider vinegar, celery, red onion, and seasoning/fresh herbs (except paprika, this goes over the top of the salad once done). Stir until combined.
Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Taste, then salt and pepper as needed. Garnish with bacon crumbles, fresh chives, and dill, and finish with paprika.
Cover and refrigerate for at least 4 hours!