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Boil the potatoes whole with skins on until fork tender (15-30 minutes). Place larger potatoes on bottom and small on top, cover with water. Drain and let cool until safe to touch. Cut into bite sized pieces.
Make the dressing by combining vinegar, dijon mustard, maple syrup, olive oil, dill, salt and green onions in a small bowl and whisking.
Add the cucumbers and red onion to a large bowl. Add half the dressing and toss. Then add the potatoes, the rest of the dressing, a pinch of salt and black pepper and half a lemon juiced. Toss until well combined.
Refrigerate. This salad is good for up to 4 days as the cucumbers and onions get more pickled with time.