3 lbs. Yukon Gold Potatoes
1/4 cup celery, cut thinly
1/2 cup onion, chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp. granulated sugar
2 tbsp. mustard
2-3 tbsp. apple cider vinegar
1 tsp. salt
1 tsp fresh ground black pepper
1-2 tsp. dried dill or fresh dill, chopped well
2-3 sweet pickle cubes

Wash your Yukon potatoes well with a brush. Boil them for 15 to 20 minutes with skin on after slicing them in half and cubing each half into cubes. Drain in a colander, place in a large glass bowl. I sauté the celery and onions in a small amount of canola oil, cover and let them sweat.

Pour them on potatoes along with sweet pickle cubes. Mix mayo, sour cream, sugar, mustard, apple cider vinegar, salt, pepper, dill spice and mix well. Pour this mixture over your bowl of potatoes, sauteéd celery, onions, and sweet pickled relish. Gentle fold all ingredients together. May serve warm or put in refrigerator and serve cold.

Note: If your family doesn't mind raw celery and onions, don't bother to sauté. My children do not like raw onion and celery.

Serves 4-6-8 depending on your family's appetite. For my family of 4, it serves 6.

Submitted by: Cynthia Withers