Place potatoes in a large pot and cover potatoes with cold water by about 2 inch. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set aside to cool.
Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined. Add remaining ingredients (including the cooled potatoes) and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
Add salt and pepper to taste and garnish with paprika. Serve and enjoy.
Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
Let your Southern potato salad sit for at least an hour before serving for the best flavor.
Yukon gold, red potatoes are best to use with this dish however russet potatoes can be used as well.