Prep the potatoes: Scrub and cut potatoes into 3/4-inch chunks. Place in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt.

Cook the potatoes: Bring to a gentle boil and cook 10–13 minutes, until just tender when pierced. Don’t overcook. Drain well.

Season warm potatoes: Return drained potatoes to the warm pot. Sprinkle with 1 tablespoon apple cider vinegar and a pinch of salt. Toss gently and let steam off for 5 minutes.

Hard-boil the eggs: While potatoes cook, place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat, cover, and let sit 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel.

Separate whites and yolks: Halve the eggs. Dice the whites and set aside. Place yolks in a large mixing bowl.

Make the deviled dressing: To the yolks, add mayonnaise, Greek yogurt, Dijon, yellow mustard, pickle brine, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash until smooth and creamy. Taste and adjust salt, pepper, or mustard.

Add the mix-ins: Stir in diced egg whites, celery, pickles, most of the green onions, most of the bacon, most of the cheddar, and dill if using. Reserve a little of each for garnish.

Fold in the potatoes: Add warm potatoes to the bowl and gently fold until coated. If it seems thick, loosen with 1–2 teaspoons more pickle brine or a splash of vinegar.

Chill for flavor: Cover and refrigerate at least 1 hour, ideally 3–4 hours. This helps the flavors blend and the dressing set.

Finish and serve: Before serving, taste and adjust seasoning. Top with reserved bacon, cheddar, green onions, and a light dusting of paprika. Serve cold or cool room temperature.