Wash the small new potatoes thoroughly under cold water to remove any dirt. Cut them into bite-sized pieces, leaving the skins on.

Place the prepared potatoes into a large pot and cover them with cold water, adding a pinch of salt.

Bring the pot to a rolling boil, then reduce the temperature to simmer for 10-15 minutes until tender.

In a medium mixing bowl, combine sour cream, mayonnaise, apple cider vinegar, and Dijon mustard, whisking until smooth.

Taste and season the dressing with salt and pepper to enhance flavors.

Once potatoes have cooled slightly, return them to the pot and combine with the dressing.

Gently fold in fresh dill, chopped red onion, and capers.

Transfer to a serving dish, cover, and refrigerate for at least 30 minutes.

Before serving, stir gently and adjust seasoning with salt and pepper if needed.