- 4 1/2 pounds Yukon Gold or other thin-skinned white potatoes (each 2 1/2 in. wide), scrubbed
- 2 1/2 cups chopped celery
- 1 cup mayonnaise
- 2/3 cup cider vinegar
- 1/2 cup finely chopped red onion
- 1/3 cup sweet pickle relish
- 3 hard-cooked large eggs, shelled and chopped
- 2/3 cup chopped fresh parsley
- 1/3 cup chopped fresh dill
- 1 teaspoon Salt and pepper
- Fresh dill sprigs
- In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about 15 minutes.
- Meanwhile, in a large bowl, mix celery, mayonnaise, vinegar, onion, and pickle relish. Peel warm potatoes, cut into 1-inch chunks, and add to dressing; mix gently. Let stand at room temperature or chill until cool.
- Add eggs, parsley, and chopped dill; mix gently and season to taste with salt and pepper. Cover and chill until cold, at least 2 hours. Garnish with dill sprigs.