Mustard Dill Potato Salad

· 10 golden potatoes, washed and cubed

· 1 small red onion, finely diced

· 7 celery stalks, washed and finely diced

· 7 hard boiled eggs, coarsely diced

· 1/4 cup yellow mustard

· 1 lemon, juiced

· 1/4 cup fresh minced dill, divided

· 1/2 cup plain yogurt

· 1/4 cup mayonnaise

· 1/4 cup sour cream

· 1 tbsp. minced garlic

· Salt and pepper to taste

· 1/4 white vinegar

Make hard boiled eggs.

Bring 5 cups of water to a boil.

Add 1/4 cup white vinegar and salt.

Once boiling add eggs with a spoon, cook for 10 minutes.

Drain and place in a bowl filled with cold water.

Rinse under cold water while taking shells off. Set aside.

Place diced potatoes in big pot. Fill until just covered with water.

Bring to a boil, then reduce heat to low and cover.

Let cook for 15 minutes.

Meanwhile, chop celery, red onion, dill, and eggs. Add to a large mixing bowl.

In a medium bowl, mix sauce ingredients.

Add sour cream, yogurt, mayo, lemon juice, mustard, dill, salt and pepper. Mix well.

Add drained potatoes to celery bowl. Top with sauce.

Stir well. Be careful not to smash the potatoes.

Pour into bowl, cover, and refrigerate overnight.

*Depending on what consistency you prefer in a potato salad, you may need to make a little more sauce in the morning. Adjust to your liking and enjoy!