Creamy Dill and Mustard Potato Salad Draft

How I make it

1. Cut the potatoes into large chunks and put them in a pot of salted water.

2. Bring to a boil, lower the heat and simmer for 10-15 minutes, until tender.

3. Drain and leave the potatoes in the pot, covered with a kitchen towel, for 10-15 minutes.

4. In a separate bowl, mix the mayonnaise, milk, both mustards, dill, salt and pepper.

5. When the potatoes are cool enough, cut them into large cubes and transfer to a large bowl.

6. Pour the dressing over them and let them soak up the flavors.

7. Add the celery and onion and season again with salt and pepper.

8. Cover with plastic wrap and refrigerate for a few hours.

What I've learned

• With a plant-based milk instead of dairy milk, the salad is pareve.