Classic Picnic Potato Salad(Neely'S)

• 3 lbs red potatoes, scrubbed and cubed
• kosher salt
• fresh ground black pepper
• 1/2 cup mayonnaise
• 1/4 cup creole mustard
• 1 tablespoon sugar
• 2 stalks celery, finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons apple cider vinegar
• 3 tablespoons roughly chopped fresh dill
• 1 teaspoon celery seed
• 2 hard-boiled eggs, chopped

1. Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
2. Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!

red potatoes, kosher salt, fresh ground black pepper, mayonnaise, creole mustard, sugar, stalks celery, red onion, apple cider vinegar, fresh dill, celery, eggs

Taken from www.food.com/recipe/classic-picnic-potato-salad-neelys-481047 (may not work)