Dijon Dill Potato Salad

3 lbs Yukon gold potatoes, peeled
Kosher salt & freshly ground black pepper
2 stalks celery
1 c Vegenaise (the "Original" kind tastes best here)
1 small red onion, finely chopped (about 1/2 c)
1/4 c tightly packed chopped fresh dill
1 to 2 Tbsp. white vinegar
1/2 lemon, juiced
1 Tbsp Dijon mustard

Put the potatoes in a big pot with enough water to cover them by
1 in. Season with salt & bring the water to a boil, cooking just
until the potatoes are tender when pierced with a fork (about 25
mins.).

After they're done, drain the potatoes & return them to the
uncovered pot off the heat. Let them sit until almost room
temperature. (Cooling them in the warm pot will help get rid of
any excess water in the potatoes.)

While the potatoes are cooling, cut the white parts off the ends
of the celery stalks. Cut the stalks in half lengthwise, & then
across into 1/4 in. slices.

Stir the celery, 3/4 teaspoon Kosher salt, & the remaining
ingredients together in a serving bowl large enough to hold all
of the potatoes.

When they're cool, cut the potatoes into 1 in. pieces, adding
them to the bowl as you go. Then, gently stir the mixture
together until all of the potatoes are coated with dressing.