• Begin by boiling the whole potatoes with skins on. Place larger potatoes underneath and smaller ones on top, covering them with water. Cook until a fork easily penetrates them, usually taking 15 to 30 minutes depending on their size. Once cooked, drain and let cool before chopping into bite-sized pieces.

For the Salad:

• In a small bowl, combine the vinegar, Dijon mustard, maple syrup, olive oil, salt, chopped dill, and green onions. Whisk until the mixture is well blended to form a vibrant dressing.
• In a large mixing bowl, combine the sliced cucumbers and red onions with half of the dressing. Allow these to soak for a bit, absorbing the flavorful mixture.
• Add the bite-sized potato pieces to the cucumber and onion mix. Drizzle the remaining dressing over the top, add the squeezed lemon juice, and season with additional salt and black pepper if desired. Toss gently until everything is well combined and coated.
• For optimal flavor, let the salad chill before serving. This dish improves in taste as it sits, with the cucumbers and onions gradually absorbing the dressing. It can be stored in the refrigerator for up to 4 days.