Step 1

Boil the potatoes. Fill a large pot with water. Add the potatoes and bring to a boil. Salt the water, reduce to a simmer and cook for 20 minutes or until a fork inserts easily with a little resistance.

Step 2

Make hard boiled eggs. Fill another pot with water and bring to a boil. Reduce the heat to low (so that there's no bubbles breaking the surface) and use a skimmer to gently add the eggs. Cook the eggs for 12 to 14 minutes, then place in an ice water bath to immediately stop their cooking.

Step 3

Cool and chill. Once the potatoes have finished cooking, drain the water. Fill the pot with cold water to cool the potatoes down, then drain again. Place both the eggs and potatoes in the refrigerator to cool completely.

Step 4

Dice the potatoes and eggs. Once your potatoes and eggs are fully cooled, peel the eggs, and then dice both the potatoes and eggs into 1-inch sized pieces.

Step 5

Stir it all together. Add the diced potatoes and eggs to a large mixing bowl along with the mayonnaise, celery, radishes, green onion, dill, salt, and pepper. Stir gently until well combined. Serve the potato salad immediately or refrigerate for up to three days.