Scrub the baby yellow potatoes, cut into 1-inch chunks, and place them in salted boiling water. Cook for 10-15 minutes until fork-tender. Drain and let steam for 5 minutes.

In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, olive oil, and apple cider vinegar. Add fresh dill, red onion, minced garlic, salt, and black pepper to taste.

Transfer warm potatoes to a large mixing bowl and drizzle two-thirds of the dressing over them. Gently fold to coat the potatoes without mashing.

Let the potatoes sit for 5-10 minutes to absorb the dressing flavors. Adjust seasoning if needed.

Gently fold in additional fresh dill and optional ingredients like eggs or capers if desired.

Cover the bowl or transfer to an airtight container and refrigerate for at least 30 minutes before serving.