This recipe has good elements and a few that I would change and did when I made it to make it perfect! It's delicious and great to make for a party. Not to mention the fact that it's Argentine :) **I used yukon potatoes instead of russet because they have a softer, creamier texture that works well with potato salads. **Additionally, I used less mayonnaise--but that's just a personal preference. It wasn't dry and I only used ~1/4 cup. **Definitely would use only about 1/4 tsp. dill (or even less and keep adding to taste), because it is a powerful flavor and 1/2 tsp. doesn't seem like a lot but it overpowered all the other flavors, despite that this is fairly bland. ¡Buen provecho!