Ingredients

The following ingredients have 6 Servings
  • 6 medium Yukon gold potatoes (see note)
  • 1 medium Vidalia onion (finely diced)
  • 2 celery stalks (finely diced)
  • ¼ cup dill (chopped, see note)
  • Salt and pepper to taste
  • 2 tablespoon lemon juice
  • 3 tablespoon white balsamic vinegar
  • 1 teaspoon sugar
  • 3 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

Instruction

  • 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.