Creamy Dijon-Dill Potato Salad

Adapted from foodnetwork.com

1 1/2 pounds Potatoes, peeled if desired
kosher salt
2 Tbls. chopped fresh Dill, tightly packed
1 stalk celery
1 Tbls. vinegar
1/2 cup mayonnaise
1/2 small lemon, juiced
1/2 cup finely diced Leek
1/2 Tbls. Dijon mustard

Put potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes. Drain potatoes and pour onto a kitchen towel to cool. Meanwhile, trim celery stalk, cut in half lengthwise, then across into 1/4-inch slices. Stir celery, 1/2 tsp. salt, and remaining ingredients together in a serving bowl large enough to hold all the potatoes. When they’re cool, cut the potatoes into 1-inch pieces, add to the bowl. Stir gently until all the potatoes are coated with dressing. Correct seasoning with salt and pepper, serve at room temperature.