Traditional and easy, using small potatoes helps this potato salad cook a little bit faster. Choose an additive free mayonnaise that fits your diet or make your own. This serves 4 people as a side dish.
Bring a medium pot of water to a boil and, while waiting, clean your potatoes and cut them in half. Cover with a lid and simmer the potatoes till soft, but not mushy - about 10 minutes. They're ready when a fork can slide easily through the potato.
Remove the pot from heat and drain. You can run your potatoes under cold water to cool them down a bit, then dry loosely with a paper towel.
Meanwhile combine the mayo, dijon, vinegar, apple juice, celery, shallot, pickles (if using) and dill. Add the potatoes to the mix and chill for at least an hour or two. Taste your potato salad and add salt and pepper to your preference. I typically only add 1/4 teaspoon of kosher salt, but love more pepper - about 1/4-1/2 teaspoon.