Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Add the cooked potatoes to the dressing and gently toss to coat.
Toss with the celery, red onion, hard-boiled eggs, and fresh dill. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Variations and Tips
For a more savory salad, try adding a tablespoon of pickle juice to the dressing. You can also toss it with crumbled bacon or chopped pickles for extra flavor. For a lighter version, swap half the mayonnaise for Greek yogurt. For a bit of spice, add a pinch of cayenne pepper or chopped jalapeño.
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