Print

Creamy Classic Potato Salad with Eggs and Dill

creamy classic potato salad - featured image
Print Recipe

A quick and easy creamy potato salad featuring boiled potatoes, hard-boiled eggs, and fresh dill, perfect for summer picnics and gatherings. This recipe balances tangy, creamy, and fresh flavors with a homemade mayo dressing.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 4 large eggs, hard-boiled, peeled, and chopped
  • ½ cup mayonnaise (homemade or your favorite brand)
  • 1 tablespoon Dijon mustard
  • ¼ cup fresh dill, chopped (about 4 tablespoons)
  • 1 stalk celery, finely diced
  • 2 tablespoons red onion, finely minced (optional)
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • Black pepper to taste
  • Optional: pinch of smoked paprika or a dash of hot sauce

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until potatoes are fork-tender but not falling apart. Drain and transfer to a bowl to cool slightly (about 10 minutes).
  2. While potatoes cook, place eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer eggs to an ice bath to cool. Peel and chop roughly once cool.
  3. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Taste the dressing and adjust seasoning as needed.
  4. Add the warm (not hot) potatoes to the dressing and gently fold to coat. Add chopped eggs, celery, red onion, and dill. Fold everything together carefully to avoid breaking up the potatoes too much.
  5. Let the salad rest for at least 30 minutes before serving to allow flavors to meld.
  6. Just before serving, give the salad a gentle stir and adjust salt, pepper, or vinegar if needed. Optionally, sprinkle a touch of smoked paprika on top.

Notes

Use warm potatoes to absorb dressing better. Let salad chill for an hour for best flavor. Avoid overcooking potatoes to prevent mushiness. Older eggs peel easier. Fold gently to keep potato chunks intact. Adjust seasoning before serving. Can substitute half mayo with Greek yogurt for lighter version. Fresh dill is preferred over frozen for best flavor.

Nutrition

Keywords: potato salad, creamy potato salad, eggs and dill, summer picnic recipe, easy potato salad, classic potato salad, homemade mayonnaise dressing

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