Place the diced Yukon Gold potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.

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

In a large mixing bowl, combine the cooled potatoes, celery, red onion, hard-boiled eggs, and sweet pickles. Pour the dressing over the salad and gently mix until everything is well coated.

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