Add the cooked potatoes to the dressing and toss gently to coat.
Toss with the celery, red onion, hard-boiled eggs, and fresh dill. Cover and let sit in the refrigerator for at least 1 hour before serving to allow the flavors to blend.
Variations and Tips
For a tangy salad, add a tablespoon of pickle juice to the dressing. You can also toss it with crumbled bacon or chopped pickles for extra flavor. For a lighter version, replace half the mayonnaise with Greek yogurt. For a kick of heat, add a pinch of cayenne pepper or chopped jalapeño.
