Place the cubed red potatoes in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, or until tender but firm. Drain and let cool.

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

Once the potatoes are cool, add them to the bowl with the dressing. Add the chopped celery, red onion, and dill. Gently mix until everything is well coated.

Cover the potato salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.