The Best Potato Salad2 pounds of new red potatoes ( personally I use the cheaper big ones and just cut them into huge chunks)1 cup Hellman's mayonnaise2 T. Hellman's Dijonnasie Creamy Mustard2 T. chopped fresh dill (you can use dried dill with the same results)2 T. white vinegar1/2 t. salt1/4 t. pepper (I use 1/2 but I like pepper)1 c. chopped celery1/2 c. chopped green onionsBoil potato's in salted water until tender. Drain well...note if you chunk up the potatoes before cooking you won't have to later on. DO NOT use white potatoes either! They fall apart and turn to mush where the red ones won't. Also don't peel them the color is wonderful and besides the skins are very thin.In a large bowl, combine mayo, dijonnasie, dill, vinegar, salt and pepper. Stir in warm potatoes, celery, and onions. Cover and chill for 2-3 hours to blend flavours.