Creating the perfect Creamy Dill Potato Salad involves a few simple steps:

1. Cook the Potatoes: Place the baby potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
2. Drain and Cool: Once cooked, drain the potatoes and allow them to cool for a few minutes. You can run cold water over them to speed up the cooling.
3. Prepare the Dressing: In a bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth.
4. Add Vegetables: Mix in the chopped dill, diced celery, and red onion into the dressing. Mix well to ensure the flavors meld.
5. Cut the Potatoes: Once cooled, halve or quarter the baby potatoes, depending on your preferred size.
6. Combine All Ingredients: Add the potatoes to the bowl with the dressing mixture. Gently toss until the potatoes are coated evenly.
7. Taste and Adjust: Taste the salad and adjust seasoning by adding more salt, pepper, or vinegar if desired.
8. Chill: Cover the salad and refrigerate for at least 30 minutes to let the flavors develop.
9. Serve: Before serving, give the salad a gentle stir and garnish with additional fresh dill if desired.

By following these steps, you’ll prepare a remarkable Creamy Dill Potato Salad that’s bound to be a hit!