In a large stockpot, add whole potatoes with 1 tbsp salt and enough water to cover.
Boiling your potatoes whole prevents them from absorbing too much water, ensuring a firm potato for salads.
Bring to a full boil, reduce heat, cover and simmer for 20 minutes.
Drain, rinse with cold water, drain well and set aside to cool.
Cube potatoes and peel (if preferred, I don't) and place into a large bowl.
Chop vegetables and place into a large bowl.
Chop olives and add to vegetables.
Dice hard-cooked eggs and add to the vegetable mix.
Add potatoes and stir.
Whisk mayonnaise and mustard together with 1 tsp salt and fresh ground pepper.
Add dressing to potato salad and stir well.
Sprinkle with paprika, garnish with dill, cover and refrigerate overnight.
Serve the next day.