Bake potatoes for 45 minutes and then let cool before you work with them. Refrigerate overnight if you want.

In a pot place 2 eggs. Bring to a boil for one minute, then cover and turn off the heat for exactly 12 minutes. Remove from pot and let cool before peeling (probably a half hour at least)

Cut the potatoes into bite sized chunks.

In a large bowl combine onion, celery stalks, pickles, red wine vinegar, mayonnaise, horseradish mustard, paprika, ground black pepper, salt, dill, potatoes, cooled, peeled eggs. Using a large fork, chop eggs into bigger chunks, then mix thoroughly making sure chunks of potato are intact. Salt to taste.