Place the diced Yukon Gold potatoes in a large pot and cover them with cold water. This helps them cook evenly.

Add a pinch of salt to the water to season the potatoes while they cook.

Bring the water to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.

Once cooked, drain the potatoes in a colander and let them cool for about 10 minutes.

In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.

Whisk the ingredients together until smooth and well combined. This dressing will provide creaminess and flavor to the salad.

In a large mixing bowl, add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs.

Pour the dressing over the potato mixture and gently fold everything together using a spatula. Be careful not to mash the potatoes.

Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.

Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.

Before serving, sprinkle with fresh dill if desired for added flavor and garnish.