Preparation

• Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender , about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.
• When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl. Add the celery, radishes, scallions, and dill and fold gently to distribute; set aside.
• 在一个小碗中，将奶油搅拌直至泡沫，但根本没有变硬。在蛋黄酱和芥末酱中搅拌。加入柠檬汁，皮，1/2茶匙盐和胡椒粉调味。将调味料倒在沙拉上，然后用橡胶刮刀将其折叠。调味料的味道。食用，或盖上遮盖并放松一天。