In a large pot, bring enough salted water to a rolling boil over medium-high heat. Add the scrubbed and cubed red potatoes, cooking them for 12–14 minutes until tender but firm. Drain and cool for about 10 minutes.

In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, and vinegar. Add salt, Greek seasoning, and coarsely-ground pepper, mixing until smooth and creamy.

Transfer the cooled potatoes to a large mixing bowl. Add diced celery, chopped dill pickles, and sliced green onions. Pour the dressing over and gently stir until evenly coated. Fold in finely chopped hard-boiled eggs.

Let the salad sit at room temperature for about 20 minutes or refrigerate for up to 24 hours. Taste and adjust seasoning if needed. Garnish with fresh dill and paprika before serving.