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| Peel and chop potatoes into chunks. If you’re using organic potatoes, you can leave the skin on for extra nutrients if desired. |
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| Boil potatoes in large pot of water until tender-firm. (Should be able to pierce them with a fork, but the potatoes shouldn’t fall apart or mash if tossed with a spoon.) |
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| Drain and rinse potatoes with cool water; set aside to cool further. |
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| Chop green onions and celery and combine in large bowl. |
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| In separate, smaller bowl, mix together the mayonnaise, yogurt (or sour cream), mustard, and chopped dill. Add salt and pepper to taste if desired. |
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| Chop cooled potatoes into smaller bite-sized cubes and add to green onions and celery. |
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| Add sauce mixture to bowl with potatoes, green onions, and celery, and mix to coat. |
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| Cover and set in refrigerator to chill. |
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