Begin by slicing the baby potatoes into 1/2-inch thick rounds for even cooking. Bring a large pot of salted water to a gentle boil and add the potato slices. Cook for about 12 minutes until they are fork-tender but not mushy. Once done, drain the potatoes in a colander and pat them dry with a paper towel to remove excess moisture.

In a mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of mustard, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 tablespoon of the fresh thyme. The goal is to create a delicious, tangy marinade.

In a separate bowl, combine 1/4 cup of mayonnaise, the remaining 1 tablespoon of lemon juice, 1 teaspoon of honey, and 1/2 teaspoon of smoked paprika. Whisk these ingredients together until creamy.

Preheat your grill to medium-high heat, aiming for around 400°F. Brush the marinated potato slices with the marinade. Place them on the grill and cook for about 5 to 10 minutes, turning halfway through.

Once the potatoes are charred, transfer them to a large mixing bowl while still warm. Drizzle the creamy dressing over the grilled potatoes and gently toss to combine. Add the remaining fresh thyme, sliced green onions, dill, and capers.

Taste and adjust the seasoning; allow the salad to sit for a few minutes to let the flavors meld together.