Creamy Dijon-Dill Potato Salad

This comes from my boyfriend, Dave Lieberman. (OK, he's not really my boyfriend, but I do enjoy his show!)

• 3 pounds yukon gold potatoes, peeled (be real--you can use whatever kind of potatoes you want! Dave Lieberman's not the boss of you!)
• Salt and pepper
• 2 stalks celery
• 1 cup mayo
• 1 small red onion, finely chopped (~1/2 cup)
• 1-2 tablespoons vinegar
• 1/2 lemon, juiced
• 1 tablespoon Dijon mustard
• 1/4 cup tightly packed chopped fresh dill

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salkt and bring to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit in the warm pot to get rid of excess water in the potatoes.

Meanwhile, cut the celery in half lengthwise and then into 1/4-inch slices. Stir the celery, 3/4 teaspoon of salt, and the remaining ingredients together in a bowl large enough to hold all of the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the pot as you go. Stir gently until potatoes are coated with dressing.