Fill a large pot with cold water and add your 6 eggs. Bring to a rolling boil over high heat, then remove from heat and cover the pot. Let them sit for exactly 12 minutes — this gives you perfectly set yolks without that gray ring around them. Transfer to an ice bath immediately to stop the cooking process cold.

While eggs cool, add your peeled and cubed Yukon Gold potatoes to a separate pot of salted water. Bring to a boil and cook for 8-10 minutes until just fork-tender but still holding their shape. Drain and spread them on a clean kitchen towel to cool completely — this is crucial because warm potatoes will break down your mayo.

While everything cools, whisk together your mayo, dry mustard powder, and apple cider vinegar in a large bowl. You'll hear the whisk crack through the mustard clumps as you break them apart into the creamy base. This is the actual deviled egg dressing right here, and it's gonna be the flavor backbone for your whole salad.

Once eggs are completely cool, peel them carefully under running water to prevent any shell fragments. Chop 4 of the eggs finely and fold them directly into your mustard mayo mixture. Reserve the other 2 eggs whole for garnish later — those get sliced and arranged on top for that pretty Easter presentation.

Add your cooled potatoes to the deviled egg mayo base along with the red onion, celery, pickles, and fresh dill. Fold everything together gently so you don't crush the potatoes. I always do this by hand with a rubber spatula because it gives you way more control than a spoon.

Season with salt and black pepper, then taste and adjust as you go. When your kitchen smells like tangy mustard and fresh dill mixing with that rich mayo, you'll know the flavors are marrying together perfectly. Fold in your smoked turkey pieces at the very end so they don't get all broken up and lost in the mix.

Cover and refrigerate for at least 2 hours before serving — this is when the flavors really start talking to each other. The salad actually tastes better the next day once everything's had time to get cozy in the fridge. Slice those reserved eggs and arrange them on top right before you serve it.