Description
Creamy Dill Potato Salad is a classic American side dish featuring tender boiled red potatoes and hard-boiled eggs tossed in a tangy and creamy dressing made with mayonnaise, Dijon mustard, and fresh dill. This refreshing salad is perfect for summer gatherings and picnics and can be made ahead to deepen the flavors.
Ingredients
Potatoes & Eggs
- 10 large red potatoes
- 6 eggs
Dressing
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons Kosher pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper
- ¼ cup fresh chopped dill (+ more for garnish)
Instructions
- Prepare Potatoes: Wash and cut the red potatoes into halves or quarters. Place them in a pot of salted water and boil until fork-tender, approximately 15 to 20 minutes.
- Hard-Boil the Eggs: At the same time, place the eggs into cold water. Bring the water to a boil, then cover the pot and remove from heat. Let the eggs sit for 12 to 14 minutes to hard-boil.
- Make the Dressing: In a medium bowl, combine mayonnaise, Dijon mustard, Kosher pickle juice, garlic powder, onion powder, half of the kosher salt, and ground black pepper. Stir until smooth and well blended.
- Drain and Cool Potatoes: Drain the cooked potatoes and let them cool slightly to avoid wilting the dill and cooking the eggs when mixed.
- Prepare Eggs and Combine: Peel and chop the hard-boiled eggs. In a large mixing bowl, combine the warm potatoes, chopped eggs, and fresh dill.
- Add Dressing: Pour the prepared dressing over the potato and egg mixture. Gently stir until everything is evenly coated with the creamy dressing.
- Chill: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together. Garnish with additional fresh dill if desired.
Notes
- Use red potatoes for their waxy texture which holds shape well after boiling.
- Adjust the amount of Dijon mustard and pickle juice based on taste preference for tanginess.
- For best flavor, prepare the salad a few hours ahead or the day before serving.
- Make sure potatoes are warm, not hot, when adding eggs and dressing to avoid breaking down ingredients.
- This salad stores well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
