Creamy Dijon-Dill Potato Salad

This weekend consisted of back-to-back BBQ's - one attended and one hosted. For both, I made this potato salad. It had such great reviews on the Food Network site and now has great reviews from Jason and I as well! Although I'm not a fan of straight up dijon mustard, I am finding that I really love it in sauces and salads. The recipe also includes some good tips you can use for any potato salad. Here it is:

Ingredients

• 3 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 2 stalks celery
• 1 cup mayonnaise
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup tightly packed chopped fresh dill
• 1 to 2 tablespoons vinegar
• 1/2 lemon, juiced (I just used a squirt of lemon juice)
• 1 tablespoon grainy or regular Dijon mustard

Directions

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water 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 until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)


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


When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

JASON'S REVIEW: It was delicious and nutritious.