Place the whole potatoes into a large pot and fully cover with water, season with salt and bring to a boil.
2 lbs. Yukon Gold potatoes, Sea salt and freshly ground black pepper
Cook the potatoes for 15-20 minutes or until tender when pierced with a knife.
Drain and allow to cool completely.
Cut the potatoes into 1-1 ½ inch pieces.
In a large bowl, stir together the anchovy filets, mayonnaise, Dijon, lemon juice, and apple cider vinegar. Season to taste with salt and pepper.
3 anchovy filets, ½ cup homemade mayonnaise, 2 tsp. Dijon or homemade mustard, 1 tbsp. lemon juice, ½ tbsp. apple cider vinegar, Sea salt and freshly ground black pepper
Add the potatoes, celery, onion, and dill and gently mix to combine.
2 celery stalks, ¼ red onion, 3 tbsp. fresh dill
Taste and adjust the seasoning if needed.
Serve chilled or at room temperature.