In a large pot add the chopped potatoes and sea salt. Fill with water to be 1-inch above the potatoes and bring to a boil on high-heat. Reduce to a simmer on medium-high heat and cook the potatoes until fork tender, about 5 minutes. Strain and rinse with cold water. Transfer to a large mixing bowl. Add the celery, red onion and dill.
In a small bowl, whisk together the Creamy Dressing: coconut yogurt, lemon juice, garlic, Dijon mustard, maple syrup, sea salt andpepper. Pour the dressing over the potato mixture and stir to combine.
Potato salad can be served immedietly, or chill in the fridge until ready to eat. I recommend using red potatoes for this recipe as they hold their shape when cooked. You can also use white or yellow potatoes, but their high starch content may make the potato salad a little mushy in texture. Recipe will keep for 5 days. Store in the fridge in an air-tight container.