Prepare the Potatoes:

1. Quarter the potatoes and place them in a large pot. Cover with water until about two inches above the potatoes.
2. Add about two teaspoons of salt to the water and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are fork-tender, about 10-15 minutes. Drain and drizzle with apple cider vinegar, tossing gently.

Hard Boil the Eggs:

1. Place eggs in a medium pot and cover with water (about an inch above the eggs). Add a teaspoon of salt and vinegar.
2. Bring to a boil, then turn off the heat, cover the pot, and let sit for 10 minutes. Drain and cool in cold water. Peel and chop the eggs.

Prepare the Ingredients:

1. Thinly slice and chop the red onion into shorter pieces, drizzle with lemon juice, and toss.
2. Chop dill, chives, and celery. Peel and chop the apple and eggs. Chop enough pickles to fill a cup.

Make the Dressing:

1. In a medium bowl, combine mayonnaise, sour cream, Dijon mustard, and celery seeds.
2. Add chopped pickles and a bit of pickle juice, mix well.

Assemble the Salad:

1. Pour the dressing over the potatoes and gently toss.
2. Add onion, apple, celery, dill, chives, and eggs. Mix gently to combine.
3. Sprinkle with paprika for garnish.