Gather all ingredients before starting the recipe.
Cover 2-3 Yukon gold or white potatoes with water. Bring water to a boil, reduce heat to a simmer and cook for 20-25 minutes or until the potatoes are crisp tender. Drain and set aside to cool.
Chop 2 stalks celery celery and reserve until potatoes have cooked and cooled to room temperature.
Peel cooked potatoes and cut into a half inch dice and add to a medium sized mixing bowl.
Add chopped celery to the potatoes and 1/2 of dill to drained, cooled and diced potatoes.
Combine 1 cup Hellman's mayonnaise, 2-3 sprigs fresh tarragon or 1-2 tablespoons of dried, the remainder of the 1/4 cup tightly packed finely chopped fresh dill, 1-2 tbsp white wine vinegar, 1/2 lemon juiced, and 1 tbsp Dijon or grainy mustard in a small bowl and whisk until smooth. Season with kosher salt and ground black pepper, mix to combine and set aside until ready to combine with potato, celery mixture.
