Step 1

Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.

Step 2

Add the diced red onion and celery, and make the dressing.

Step 3

To make the dressing, combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.

Step 4

Pour the dressing over the salad, and stir gently to coat well.

Step 5

Refrigerate for at least 2 hours, or overnight before serving.