Potato Salad

Put a pot with about 4 quarts of water on high heat.
Slice your potatoes lengthwise and then into quarters trying to get evenly sized pieces for even cooking. We will be slicing these into 1/4 inch slices once they are cooked.
Once the water is boiling, add the kosher salt, and add the potatoes. They should be ready in 10-15 minutes depending on how big the pieces were.
While the potatoes cook. Clean your cutting board and slice the onion, chop the dill, and peel and chop your egg. Pinch off a bit of the dill to use as a garnish. You can leave this cutting board out to cut up the hot potatoes when they are ready.
In a large mixing bowl add the onions. Set aside.
In another, smaller bowl, add the mayonnaise, mustard, vinegar, and celery seed. Mix well with a fork until it is well combined. Set aside.
Once potatoes are fork tender, drain them well, and taste a small piece for salt. Add more if needed, then transfer them to the cutting board while still warm, and slice the pieces into 1/4 inch thick slices. It's ok if they fall apart. I try and do this step while the potatoes are still hot, but not so hot that I'm burning myself. This is so that they can be added on top of the onions while still warm, which brings out more flavor.
Once the potatoes are all in the bowl, add the dill and then the eggs. Again this should be done while everything is warm.
Then add the dressing from the smaller bowl and mix the salad with a large sturdy spoon. You can transfer some of the salad into the smaller bowl to get all of the dressing.
Once it's mixed well, garnish with the dill you pinched off in step 4, then cover tightly and refrigerate for at least one hour before serving. Longer is better. I recommend 4 hours, and of course it can be done a day or so in advance.

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