• 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


Serves: 6 to 8 servings


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.