Dill Potato Salad

1 pound small red and yellow potatoes, quartered

1/2 cup mayonnaise

2 tablespoons whole grain mustard

1/4 cup dill pickle brine 

3 ribs celery, chopped

1/2 red onion, diced small 

2/3 cup chopped dill

Salt and pepper to taste

In a large pot, combine potatoes and enough water to cover them by 2 inches. Season generously with salt. Heat over medium-high until boiling, then boil until soft, about 7 minutes. 

Meanwhile, make dressing. Whisk together mayonnaise, mustard and brine until smooth, then stir in celery, onion and dill. Drain potatoes well and add them to dressing, tossing to coat and breaking them up a little. Season with salt and pepper. Serve warm or cold. (If potato salad is chilled before serving, the seasonings might need to be adjusted. Taste and add additional salt and pepper as needed.)