Cut 2 lbs of baby potatoes into 1/2-inch slices. Bring a pot of salted water to a boil and cook potatoes for about 12 minutes until fork-tender. Drain and pat dry.

In a bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, thyme, mustard, salt, and pepper to create a marinade. Set aside.

In another bowl, mix together 1 cup mayonnaise, remaining lemon juice, honey, and smoked paprika until smooth. Set aside for later use.

Preheat grill to medium-high (400°F). Brush potatoes with marinade and grill for 5 to 10 minutes, turning halfway, until golden brown and crispy.

Transfer grilled potatoes to a bowl while warm, drizzle with creamy dressing, and gently toss to coat. Add thyme, green onions, dill, and capers, mixing delicately.

Serve warm or at room temperature, allowing flavors to meld. Pairs wonderfully with grilled meats or can be enjoyed alone.