Potato Salad

By june

Ingredients

• 8 medium Yukon gold potatoes
• coarse salt
• 1/4 cups mayonnaise
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh dill
• freshly ground pepper
• 3 celery stalks, peeled and thinly slice
• 1 1/2 cups finely chopped Vidalia onion
• 3 scallions, thinly sliced
• 6 hard-boiled large eggs, chopped

Preparation

Step 1

Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes, cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.