Cook the potatoes: Peel and cut the potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 10-12 minutes until tender but not mushy. Drain and let cool slightly.

Boil the eggs: While the potatoes cook, place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Transfer to ice water, peel, and chop.

Prepare the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.

Combine ingredients: In a large bowl, gently mix the cooked potatoes, chopped eggs, diced celery, red onion, and fresh dill.

Add the dressing: Pour the dressing over the potato mixture and fold gently until everything is evenly coated.

Chill and serve: Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with extra dill if desired.