Potato salad with mayonnaise, mustard and dill

Ingredients:

• 1.3 kg peeled potatoes
• Coarse salt and freshly ground black pepper
• 2 stalks of celery
• 1 cup mayonnaise
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup chopped fresh dill (packed firmly)
• 1-2 tablespoons vinegar
• Juice of 1/2 lemon
• 1 tbsp Dijon mustard, regular or grain

Preparation:

1. Place the potatoes in a large saucepan and add water to a level 2.5 cm (1 inch) above the potatoes. Season with salt and bring to a boil. Cook until the potatoes are tender (test with a fork), about 25 minutes.
2. Turn off the heat, drain the water, and leave the potatoes in the pot, uncovered. Let them cool to almost room temperature. (Leaving the potatoes in a warm pot will prevent excess moisture from accumulating, which is a good thing.)
3. While the potatoes are boiling, trim the white parts from the ends of the celery stalks. Cut each stalk in half lengthwise, then crosswise into 0.5 cm pieces. In a serving bowl large enough to fit the potatoes, combine the celery, 3/4 teaspoon of salt, and the remaining ingredients.
4. Once the potatoes have cooled, cut them into 2.5 cm (1-inch) pieces and place them in a bowl. Gently toss to coat the potatoes completely with the dressing. You can prepare the salad a couple of hours ahead of serving. Cover and let sit at room temperature. Do not refrigerate, as this will cause the potatoes to lose their firm, smooth texture.