In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.

In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, chipotle powder, garlic powder, onion powder, salt, and pepper until smooth.

Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently toss to coat the potatoes evenly.

Fold in the chopped cilantro, diced red onion, and diced bell pepper. Adjust seasoning with more salt and pepper if needed.

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.