Cook potatoes in boiling water to cover about 10 min. until tender.
Rinse with cold water and drain.
Place in large bowl. STIR in mayonnaise, mustard, celery, onion, eggs, sugar,
dill, salt and pepper; mix well.
Chill 1 hour before serving. Stir.
You can make this gluten-free by using a gluten-free mayonnaise and mustard. What a great dish for summer! Potato salad is a favorite around our house in the summer! The original recipe doesnʼt call for dill, but weʼve used it in another dijon mustard potato salad and itʼs a nice addition.