Gather all ingredients before starting 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.
Combine dressing ingredients in a small bowl and whisk until smooth, set aside until ready to combine with potato, celery mixture.
In the meantime, chop 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 and 1/2 of dill to drained, cooled and diced potatoes.
