Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.

Once the potatoes are cooked, drain them and let them cool slightly. When they’re safe to handle, cut them into halves or quarters, depending on your preference.

In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth and creamy.

Gently fold in the diced dill pickles, chopped red onion, and the potatoes. Be careful not to mash the potatoes – we want to keep them intact for that lovely texture!

If you’re adding a hard-boiled egg, fold it in gently now to avoid breaking it apart too much.

Now’s the time to taste! Adjust the seasoning with more salt, pepper, or vinegar as needed. Garnish with fresh dill for that beautiful finishing touch.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.