| | Directions | | Cook potatoes with skins on. Cut into medium-size squares. Cool completely in refrigerator. Combine onion and celery with potatoes. In separate bowl, mix mayonnaise, lemon juice, Dijon mustard and dill weed. Mix all together. Chill and serve. |
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| Ingredients | | - |  | 5 pounds red potatoes |
| - | | 1 red onion, chopped |
| - | | 2 cups chopped celery |
| - | | 2 tablespoons dill weed |
| - | | 1 teaspoon lemon juice |
| - | | 3 cups mayonnaise |
| - | | 2 tablespoons Dijon mustard |
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