- 4 Russet potatoes
- 1 cup celery, finely diced (about 4 stalks)
- 1 cup onion onion, finely diced yellow (about 1/2 yellow
- 1 cup mayonnaise
- 1/2 cup brown mustard, spicy
- 1/2 cup dill relish
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1 teaspoon dill, dried
- handful dill, fresh, chopped
Place potatoes in the bottom of a large pot and cover with water. Bring to a boil, then reduce heat and simmer until cooked through, about 1 hour. Remove from water and let cool.
Once cool enough to handle, pull the peel off each potato and discard. Roughly chop potatoes and transfer to a large mixing bowl. Add celery, onion, mayonnaise, mustard, relish, salt, cayenne and dried dill. Stir to completely combine.
Transfer to a serving dish and garnish with dill.