Start by placing the baby potatoes in a large pot and cover with water.

Add a generous pinch of salt to the water.

Bring the water to a boil and let the potatoes cook for about 15-20 minutes until fork-tender.

Once cooked, drain the potatoes in a colander and let them cool for a few minutes.

In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.

While the potatoes cool, dice the celery, red onion, and dill pickles.

Once the potatoes are cool, cut them into quarters and add them to the dressing.

Stir gently to coat without mashing the potatoes.

Finally, fold in the chopped hard-boiled eggs and fresh dill if using.

Let the potato salad chill for at least an hour before serving.