Start by washing the redskin potatoes thoroughly.

Place the potatoes in a large pot and cover them with cold water.

Bring to a boil and cook for about 15 minutes, or until they are fork-tender.

Once cooked, drain the potatoes in a colander and let them cool for about 10 minutes.

When the potatoes are cool enough to handle, chop them into bite-sized pieces.

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

Add the chopped potatoes, celery, red onion, and hard-boiled eggs to the dressing.

Gently fold everything together to avoid mashing the potatoes.

If using, fold in the fresh dill to enhance the flavor.

Cover the salad and refrigerate for at least 30 minutes.