Lemon Dill Potato Salad

6 medium Yukon gold or red potatoes
1 Tblsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
2 tsp finely grated lemon zest
3 Tblsp lemon juice
1/4 c olive oil
1 shallot, minced (3 Tblsp)
1/4 c chopped fresh dill, parsley or basil
1 stalk celery, diced (optional)

Peel potatoes and cut into 1-inch cubes. Place in a pan and pour in enough cold water to cover by 1-inch. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender; about 15 minutes.Drain and cool.

Combine mustard, salt, pepper, and lemon zest in a large bowl. Add lemon juice and stir until blended. Slowly whisk in olive oil. Add shallot, dill, celery and potatoes. Toss gently and season with salt and pepper.