Texas potato salad.
cleaned and diced in cubes
fresh chopped dill
celery sticks finely chopped
red onion finely diced
gherkins finely chopped
liquid from gherkins
salt and pepper to taste
Boil potatoes in salted water until tender but not too soft.
Drain them, put them in a big bowl, add the vinegar and mix gently.
Let them cool for about 20 minutes, in a cup mix mayo, mustard, chopped dill, add celery, gherkins and the red onion.
Pour the seasoning over the potatoes, mix gently and cover the bowl with cling film.
Store in fridge until you serve, at least one hour.