Barefoot Potato Salad

This is my take on one of the Barefoot Contessa's (Ina Garten) recipes for potato salad.  It's based on her recipe but I've modified it for our family's taste.  I  hope you enjoy!  For sure you can be barefoot while making it... especially on a hot, humid Southern July day!

6 to 8 servings

Ingredients

• 3 pounds small white potatoes, peeled
• Sea  salt to taste
• Ground black pepper to taste
• 1 cup mayonnaise
• 1/4 cup milk
• 2 Tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup chopped fresh dill
• Freshly ground black pepper
• 1/2 cup chopped celery
• ½ cup sweet salad  pickle cubes

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, milk, vinegar, & Dijon mustard.  Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and pickle cubes, & salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.