1. Cook the Potatoes

• Boil Water: Bring a large pot of salted water to a boil.
• Add Potatoes: Cut the baby potatoes in half (or quarters if they are larger) and add them to the boiling water.
• Cook Until Tender: Boil the potatoes for about 10-15 minutes, or until they are fork-tender but still firm. Drain and let cool.

2. Prepare the Dressing

• Mix Ingredients: In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.

3. Combine the Ingredients

• Add Potatoes: Once the potatoes have cooled slightly, add them to the bowl with the dressing.
• Fold in Vegetables: Gently fold in the diced celery, red onion, dill pickles, and fresh dill (and chopped eggs if using). Mix until all ingredients are well coated.

4. Chill and Serve

• Refrigerate: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.
• Taste and Adjust: Before serving, taste the potato salad and adjust seasoning if necessary.