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.
Makes 6 to 8 one cup servings.
We use Yukon Gold Potatoes because they have a delicate skin and a creamy texture. Make sure to choose heavy and firm potatoes with a smooth skin and no green spots. Green potatoes contain solanine, which is bitter in taste and can cause a stomach ache in some people.
Cook the potatoes whole and cover them in cold water. Don’t cube them first or put them in boiling water or the potatoes won’t cook evenly.
Feel free to add as much dill as you like. This is your potato salad.