Creamy Potato & Dill Salad

Method

1. Rinse and pat dry the potatoes, and slice any big ones in half. Then transfer them to a large saucepan of cold water on a medium - high heat. Bring the water to the boil, then simmer for 15 minutes or until the potatoes are soft all the way through.
2. Meanwhile, add all of the mayo ingredients to a food processor and process until smooth. Set to one side for later.  
3. Drain the potatoes and leave them to one side to cool.
4. Peel and dice the red onion and garlic, thinly slice the radish and celery sticks, and roughly chop the dill. Then add everything to a large mixing bowl. Throw in the potatoes and add pinches of salt and pepper, and a drizzle of olive oil. Stir to combine.
5. Transfer the potato salad to a large serving dish and drizzle the mayo all over. Or, if you're prepping in advance, store the salad and the mayo separately in the fridge, and consume within a day.
6. This salad can be eaten warm or cold! Happy BBQing/