3 lbs. potatoes, peeled

3/4 tsp. salt

Pepper

2 stalks celery

1 cup mayonnaise

½ cup red onion, finely chopped

1/4 cup tightly packed chopped fresh dill

2 tbsp. Vinegar

½ lemon, juiced

1 tbsp. mustard

Cook potatoes with salt, about 25 minutes. Drain potatoes and let set until almost room temperature. Meanwhile, cut celery stalks in half lengthwise, then across into 1/4 inch slices. Stir celery, 3/4 tsp. salt, pepper and remaining ingredients together in a serving bowl large enough to hold potatoes.

Cut potatoes into 1-inch pieces. Add to bowl and stir gently until all potatoes are coated with dressing. Keep covered in refrigerator.