In a large pot, add the baby red potatoes and cover with cold water, sprinkling salt over the top. Bring to a boil, then simmer for about 10 minutes until tender. Drain and cool.

Once cooled, slice the potatoes into ½ inch thick pieces and place in a large serving bowl.

In a medium skillet, heat olive oil over medium heat. Add sliced red onions and sauté for about 3 minutes until soft and translucent.

Stir in red wine vinegar and maple syrup to the pan with onions. Simmer for 2-3 minutes, scraping bits from the bottom.

Remove from heat and whisk in olive oil and Dijon mustard until well combined and slightly thickened.

Toss the sliced potatoes in the warm dressing for about 1 minute until well-coated.

Mix in chopped green onions, fresh dill, and crispy fried onions if using. Season with hickory smoked sea salt and black pepper to taste.

Serve warm or at room temperature, enjoying with your favorite main course.