Fried Potato Salad

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Peanut oil, for frying

2 pounds russet potatoes, cut into 1/2-inch cubes

Salt and freshly ground black pepper

2 tablespoons Dijon mustard

1/3 cup mayonnaise

2 tablespoons chopped fresh dill

3 tablespoons capers

1/2 red onion, finely chopped

2 stalks celery, finely diced