Wash about 2 pounds of small new potatoes thoroughly, and slice them into bite-sized pieces, leaving the skin on.

Fill a large pot with cold salted water and add the potato pieces. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until tender but firm. Drain and let cool.

In a mixing bowl, whisk together ½ cup of sour cream, ½ cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Dijon mustard until smooth.

Adjust the seasoning of the dressing by adding salt and freshly cracked black pepper.

Allow the drained potatoes to cool until warm, then gently fold the warm potatoes into the dressing with ¼ cup of fresh chopped dill, ½ cup finely chopped red onion, and 2 tablespoons of capers.

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

Before serving, taste and adjust seasoning with additional salt and pepper as needed.