Peel and cut the potatoes into 1/2-inch cubes, then place them in a large pot of salted water. Bring to a boil and cook for 5-6 minutes until just tender but still holding their shape—you want them cooked through but not falling apart. While the potatoes cook, finely chop the celery, parsley, dill, pickles, and mince the garlic clove. Roughly chop the capers as well. I find that prepping all vegetables while the potatoes cook keeps the workflow efficient and ensures everything is ready when you need it.

Drain the cooked potatoes thoroughly in a colander, shaking gently to remove excess water. Spread them on a clean kitchen towel or paper towels and let them rest for 1-2 minutes to air-dry slightly. This step is crucial—any excess moisture will dilute the dressing and make the salad watery. Transfer the warm, dried potatoes to a large mixing bowl.

In a small bowl, whisk together the mustard, minced garlic, salt, black pepper, honey, and apple cider vinegar until combined. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. The emulsification creates a cohesive sauce that clings to the potatoes better than a separated vinaigrette. I always add the oil slowly while whisking—it makes a real difference in how well the dressing coats everything.

Add the chopped celery, parsley, dill, pickles, and capers from Step 1 to the warm potatoes in the bowl. Pour the vinaigrette from Step 3 over the vegetables and gently toss everything together until evenly coated. The warm potatoes absorb the dressing beautifully, which is why this salad tastes so much better than cold potato salads—the flavors really penetrate. Let the salad sit at room temperature for 10-15 minutes to allow the flavors to meld before serving.