Whenever my mom made this on hectic days, it vanished in seconds.

Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Add the cooked potatoes to the dressing and gently toss to coat.
Fold in the celery, red onion, hard-boiled eggs, and fresh dill.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Variations & Tips
For a tangier salad, try adding a tablespoon of pickle juice to the dressing. You can also mix in some crumbled bacon or chopped pickles for extra flavor. If you’re looking for a lighter version, substitute half of the mayonnaise with Greek yogurt. For a bit of spice, add a pinch of cayenne pepper or some chopped jalapeños.