Rinse and scrub the small yellow potatoes. Slice them into 1-inch chunks. In a large pot, bring salted water to a boil, then gently add the potatoes. Cook for 10–15 minutes, or until tender. Drain and allow to cool for 10 minutes.

In a mixing bowl, whisk together Dijon mustard, minced garlic, salt, black pepper, red wine vinegar, and apple cider vinegar until well combined. Gradually drizzle in olive oil while whisking to emulsify. Stir in chopped dill.

In a large bowl, add warm potatoes and season with additional salt, black pepper, and a splash of apple cider vinegar. Pour the vinaigrette over the warm potatoes and gently toss until evenly coated.

Let the salad rest at room temperature for 20–30 minutes for flavors to meld. Cover lightly with a kitchen towel.

Serve the salad warm, chilled, or at room temperature. Adjust salt and pepper as needed. Enjoy with grilled meats or as part of a picnic spread.