Wash and peel the potatoes. Cut to 1" size cubes. In a steamer, place the cubed potatoes and enough water for steaming. OR place all cubed potatoes in a large saucepan and add enough water to cover the potatoes. Over high heat, bring to a boil, reduce the heat to medium and simmer for 20 minutes or until potatoes are just beginning to soften. Remove from heat, drain water from the potatoes using a colander.

Place the cooked potatoes on a parchment-covered baking sheet, spread out evenly, and place in the freezer for 10 minutes to cool.

In a medium bowl, combine the mayo, mustard, dill weed, sea salt, vinegar, and lemon juice. Stir to combine.

Once the potatoes are completely cooled, add them to the mixing bowl with the sauce. Fold together. Add the scallions and fold together gently.

Serve. Or place in a covered container and cool in the refrigerator.