Wash the small new potatoes thoroughly under cold running water, then pat them dry with a clean dish towel. Cut each potato into bite-sized pieces, leaving the skins on.

Place the cut potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring to a rolling boil over medium-high heat, then simmer for 10-15 minutes until tender.

While the potatoes are cooking, prepare the creamy dressing by combining sour cream, mayonnaise, apple cider vinegar, and Dijon mustard in a mixing bowl. Whisk until smooth.

Taste the dressing and season with salt and black pepper to taste.

Once cooked, drain the potatoes and let cool slightly. In a large mixing bowl, combine warm potatoes with dill, red onion, and capers, folding gently.

Pour the creamy dressing over the potato mixture, gently fold to coat, and refrigerate for at least 30 minutes.

Before serving, give the salad a gentle stir and taste. Adjust seasoning with salt, pepper, or additional dill as needed.