Filled with fresh dill, this creamy potato salad is the perfect addition to your summer BBQ!
In a large pot, cook potatoes in boiling salted water until soft and fork tender. Drain, rinse with cold water, and allow the potatoes to cool to room temperature.
While the potatoes are cooling, in a large bowl mix together the mayonnaise, red onion, chopped dill, dijon mustard, and apple cider vinegar.
Once the potatoes are cool add them to your large bowl with the other ingredients and mix until well combined. Season with salt and pepper as needed and transfer to a serving dish. Refrigerate until serving (up to 3 days).