Quarter your potatoes then add to a large pot and fill with water so the potatoes are covered by about two inches. Add about two teaspoons of salt to the water then place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 10-15 minutes depending on the size of the potato.
To hard boil the eggs place in a medium pot and submerge in water so they're covered by about an inch. Add a teaspoon of salt and vinegar to the water then bring to a boil. Turn burner off and cover pot. Leave for ten minute then drain and fill the pot with cold water to cool the eggs down.
Once potatoes are fork tender drain the water from the pot and transfer potatoes back to the empty pot or a large bowl. Drizzle with the vinegar and toss then set aside. You may wish to rinse your potatoes with cold water after draining to cool them down and stop any further cooking.
Slice the red onion thinly and chop into shorter pieces then place in a small bowl, drizzle lemon juice over, toss then set aside. This will "de-flame" the onion and take the bite out of it.
Chop the dill and chives, slice the celery stalks, peel and chop the apple, peel and chop the hardboiled eggs, and chop enough pickled to fill a measuring cup. I pour the juice into the measuring up until it's completely full as well. You can also use a cup of sweet relish if that's easier! I prefer larger pieces of pickles in the salad but both work well.
In a medium bowl add the mayo, sour cream, dijon mustard, and celery seeds. Give them a mix then add in the chopped pickles and juice and mix once more then set aside.
Pour the dressing over the potatoes and toss then add the onion, apple, celery, dill, chives, and eggs and gently mix. Sprinkle with paprika before serving and enjoy!