• Scrub the potatoes clean (remove any dark brown spots) and place in a large pot, cover with water and bring to a boil. Set a timer for 15 minutes once the water comes to a full boil.
• After the potatoes have been boiling for five minutes add the onions.
• When the timer goes off, insert a fork or a paring knife into the potatoes. If the potatoes are fork tender, remove them from the water and let them sit in a large bowl for 15 minutes. If it takes some pressure to to get the fork to pierce the potatoes, cook for another 2 minutes and test again. Keep cooking in 2 minute increments until the potatoes can be easily pierced with a fork then drain in a colander and put them in a large bowl and let sit for 15 minutes.
• Once the potatoes have cooled, cut them into 1-inch cubes and gently fold in the celery, dill, and dressing until combined.

For the Dressing

• In a small bowl or jar, whisk the 2 tablespoon lemon juice, 3 tablespoon vinegar, 1 teaspoon sugar, salt and pepper to taste, and 3 tablespoon olive oil until the salt and sugar is dissolved. Pour over the potatoes, celery, and dill and gently stir until the potatoes are covered in the dressing.
• For best results, chill for an hour then serve.
• Enjoy!