Place the halved baby 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, garlic powder, salt, and black pepper until smooth.

In a large mixing bowl, combine the cooled potatoes, celery, red onion, dill pickles, and fresh dill. 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.