Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool.

In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.

In a large bowl, combine the cooled potatoes, celery, red onion, chopped eggs, pickle relish, and dill. Pour the dressing over the potato mixture and gently stir to combine.

Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.