Bring a large pot of salted water to a boil. Add cubed potatoes and boil for 8-10 minutes until just tender. Drain and cool slightly but reserve 2 tbsp water for dressing.
Cook smoked turkey bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, reserved potato water, celery seed, salt, and pepper to create a smooth dressing.
Add cooled potatoes, chopped eggs, crumbled turkey bacon, celery, and red onion to the bowl with the dressing. Toss gently until evenly coated.
Stir in fresh herbs (dill, chives, parsley) and paprika. Refrigerate for 30 minutes to allow flavors to meld.
Serve chilled or at room temperature, optionally garnished with additional herbs.