Place the peeled and cubed potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain thoroughly and let cool slightly.
4 medium russet potatoes
While potatoes are cooling, prepare the dressing by combining mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and black pepper in a mixing bowl. Whisk until smooth and well integrated.
1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons fresh dill, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper
Once potatoes have cooled to room temperature, transfer them to a large mixing bowl. Gently fold in the dressing using a spatula, ensuring each piece is coated evenly. The mixture should appear creamy with visible flecks of dill.
4 medium russet potatoes, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons fresh dill, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper
Taste the salad and adjust seasoning if desired by adding more salt, pepper, or dill. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Remove from refrigerator, give the salad a gentle stir, and transfer to a serving dish. Garnish with additional dill if desired before serving. The final dish should be smooth, creamy, and evenly coated, with a pale yellow hue dotted with green herbs.
