Lemon Dill New Potato Salad

Ingredients

• 2 rib celery chopped
• 2 tablespoons optional: dill fresh plus more for garnish chopped
• 2  hard-cooked eggs peeled chopped
• 1 tablespoon dijon honey mustard 
• 1  juice of lemon 
• 1 cup mayonnaise 
• 3 pounds new potatoes scrubbed drained
• 0.5 teaspoon pepper freshly ground plus more to taste
• 8 servings try build-a-meal 
• 1 teaspoon sea salt plus more to taste
• 6 small toppings: such as pickles sweet chopped
• 3 tablespoons citrus champagne vinegar divided

Equipment

• bowl
• pot

Directions

1. Place potatoes in a large pot of water, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes.
2. Drain and let cool 2 hours.
3. Combine mayonnaise and next 3 ingredients in a small bowl. Stir in 1 tablespoon vinegar, sea salt, and pepper.
4. Halve potatoes, and sprinkle with remaining 2 tablespoons vinegar. Toss together gently with celery, egg, pickle, and dressing. Season with additional sea salt and pepper, if desired; serve at room temperature, or chill until ready to serve.
5. Garnish with additional dill, if desired.