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Creamy Dill Potato Salad Recipe with Hard-Boiled Eggs Easy and Perfect

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A classic creamy dill potato salad with tender potatoes, chopped hard-boiled eggs, and a tangy, fresh dill dressing. Perfect for summer barbecues, picnics, or any casual meal.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 4 large hard-boiled eggs, peeled and chopped
  • ½ cup mayonnaise
  • ¼ cup plain full-fat Greek yogurt
  • 3 tablespoons fresh dill, finely chopped
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely diced
  • 2 tablespoons red onion, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional)

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are fork-tender but still holding shape. Drain potatoes in a colander and let them cool for about 10 minutes.
  2. While potatoes cook, place eggs in a separate pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off heat and cover the pot. Let eggs sit for 10-12 minutes. Then drain and cool eggs under cold running water or in an ice bath. Peel carefully, then chop into bite-sized pieces.
  3. In a medium bowl, combine mayonnaise, Greek yogurt, yellow mustard, apple cider vinegar, sugar (if using), salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed. If dressing is too thick, add a teaspoon of water or more vinegar.
  4. Finely dice the celery and red onion (if using). Chop the fresh dill finely.
  5. In a large mixing bowl, gently fold the cooled potatoes, chopped eggs, celery, red onion, and dill into the dressing. Use a spatula to mix, being careful not to mash the potatoes. The salad should look creamy, with distinct chunks of potato and egg.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Before serving, taste once more and adjust salt or pepper if needed. Garnish with a little extra dill.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to avoid mushy texture. Use eggs about a week old for easier peeling. Fold ingredients gently to keep potato chunks intact. Chill for at least 1 hour for best flavor. Can substitute Greek yogurt with dairy-free coconut yogurt and mayonnaise with vegan mayo for a dairy-free version.

Nutrition

Keywords: potato salad, creamy dill potato salad, hard-boiled eggs, summer side dish, picnic recipe, barbecue side, easy potato salad

Find it online: https://zorbmeal.com/creamy-dill-potato-salad-recipe-with-hard-boiled-eggs-easy-and-perfect/