Purple Peruvian Potato Salad with Dill and Lemon

Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

Bring the water to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.

Drain the potatoes in a colander and let them cool slightly.

While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.

Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the bowl with the dressing.

Add the chopped dill, celery, and red onion to the bowl. Gently toss everything together until the potatoes are evenly coated with the dressing.

Taste and adjust seasonings as needed. Add more salt, pepper, or lemon juice to your liking.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled and enjoy!