Wash the waxy potatoes thoroughly and cut them into even 1-inch chunks.

In a large pot, cover the potatoes with cold water, add salt, and bring to a boil. Cook for about 10-15 minutes until fork tender.

In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until creamy and well-blended.

Drain potatoes and let them cool slightly in a colander. In a large mixing bowl, gently toss warm potatoes with the dressing.

Crumble cooked bacon into the mix and add dill. Stir to combine all ingredients gently.

Cover and refrigerate for at least 4 hours or up to 24 hours before serving.

Before serving, garnish with reserved bacon pieces.