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Classic Creamy Potato Salad with Dill and Eggs

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A classic creamy potato salad featuring fresh dill and hard-boiled eggs, perfect for picnics and potlucks with a balanced, fresh flavor and satisfying texture.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes
  • 4 large hard-boiled eggs, peeled and chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup fresh dill, finely chopped
  • 1 stalk celery, finely diced
  • 1/4 cup red onion, finely chopped (optional)
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of smoked paprika or a few dashes of hot sauce

Instructions

  1. Wash and scrub potatoes. Cut into roughly 1-inch chunks.
  2. Place potatoes in a large pot, cover with cold water by 1 inch, add a pinch of salt. Bring to a boil, reduce to simmer, cook 10-12 minutes until tender but firm. Drain and let cool slightly.
  3. Boil eggs in a separate pot: cover with cold water, bring to boil, turn off heat, cover and let sit 10 minutes. Transfer to cold water, peel and chop.
  4. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
  5. In a large bowl, gently fold warm potatoes with dressing, chopped eggs, dill, celery, and red onion if using. Fold carefully to keep potato chunks intact.
  6. Chill for at least 1 hour to let flavors meld before serving.

Notes

Avoid overcooking potatoes to prevent mushiness. Season potatoes while warm for better flavor absorption. Chill salad for at least an hour or overnight for best taste. Peeling eggs under running cold water helps remove shells cleanly. For lighter versions, swap half mayo with Greek yogurt or use dairy-free mayo for allergies.

Nutrition

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

Find it online: https://zorbmeal.com/classic-creamy-potato-salad-with-dill-and-eggs-5-easy-steps-for-perfect-picnic-side/