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Boil potatoes in well-salted water until very tender, 12–15 minutes; drain and let cool slightly.
Meanwhile, melt butter in a medium skillet over medium-high heat. Cook, stirring occasionally until the butter starts to brown and foam, 2 to 3 minutes. Add olive oil and capers and cook until brown and crispy, 5 minutes or so. Add sliced onion, and season with salt and pepper. Give the skillet a toss and continue cooking until onions are tender, starting to brown at the edges and capers are totally crispy, 8–10 minutes.
Remove onions from heat, add 3 tablespoons vinegar and toss to coat. Transfer brown butter/onion mixture to a large bowl and add mustard and dill.
Once potatoes are cooled enough to handle, crush them by hand to expose their insides and add them to the bowl with the browned butter, capers, onions, mustard, and dill. Toss very well to coat, crushing the potatoes further as you toss, seasoning again with salt and lots and lots of black pepper. More black pepper than you think. More! Okay, that’s good. Adjust with more vinegar or a drizzle of olive oil if you think it needs it.
Potato salad can be made 'several' days ahead— definitely two, but maybe more. Like many starchy salads, this gets better with age, although I do prefer it on the room temperature side rather than chilled.