Print

Creamy Classic Potato Salad with Dill and Eggs

creamy classic potato salad - featured image
Print Recipe

A creamy, tangy potato salad featuring tender Yukon Gold potatoes, hard-boiled eggs, fresh dill, and a slightly tangy mayo-Dijon dressing. Perfect for summer picnics and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 large hard-boiled eggs, peeled and sliced
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh dill, finely chopped
  • 2 stalks celery, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1 tablespoon apple cider vinegar
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Place peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water by about an inch and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are fork-tender but still hold their shape. Drain in a colander and let cool slightly.
  2. While potatoes cook, place eggs in a medium pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let eggs sit for 10-12 minutes. Drain and transfer to ice water for 5 minutes to stop cooking and make peeling easier. Peel and slice into rounds or quarters.
  3. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Adjust seasoning to taste.
  4. Dice celery and finely chop red onion and fresh dill.
  5. In a large mixing bowl, gently fold warm potatoes into the dressing. Add celery, red onion, and dill, stirring carefully to avoid mashing potatoes. Let salad cool to room temperature.
  6. Once cooled, gently fold in sliced hard-boiled eggs. Season again with salt and pepper if needed.
  7. Cover and refrigerate salad for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.

Notes

Do not overcook potatoes to avoid mushiness. Use warm potatoes when mixing with dressing for better flavor absorption but avoid mixing while steaming hot to prevent mayo separation. Fresh dill is essential for best flavor. Chill salad for at least 1 hour before serving to let flavors meld. For easier egg peeling, cool eggs in ice water after boiling.

Nutrition

Keywords: potato salad, creamy potato salad, dill potato salad, summer picnic recipe, hard-boiled eggs, easy potato salad, classic potato salad

Find it online: https://chrisfeasts.com/creamy-classic-potato-salad-with-dill-and-eggs-easy-recipe-for-summer-picnic/