Creamy Dijon-Dill Potato Salad

I was raised on "Charlie's Potato Salad". I have not blogged about it - but I will. I love this potato salad. Tons of hard boiled eggs, perfectly cubed potatoes, pimentos, and just the right amount of mayo makes it the perfect pinkish potato salad you have ever tasted! My mouth is salivating as I write this. My mom found the recipe in a library book when they lived in MN. I guess that means that they have been making it for about 50 years. The other day my mom called and said, "I found a potato salad I think I like just as much"! I didn't believe her because for the last 38 years (My life) my parents have played the game "I like it - but it's not as good as mine". You know the game! My mom made the salad and took these pictures for my blog-- Thanks mom!



A Florida acquaintance,Betty, brought this to a party she attended. She got it from Dave Lieberman off the Food Network.

Creamy Dijon-Dill Potato Salad

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 fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 Tablespoon grainy or regular Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1 inch. Season with salt and bring the water to 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, and 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 loose their rich, smooth texture.

Eat it up!