Dill Potato Salad
A refreshing Dill Potato Salad that combines tender potatoes with a creamy dressing, fresh herbs, and a touch of acidity. Perfect for picnics, barbecues, or as a tasty side dish to complement your meal.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 serving spoon
Ingredients
- 2 pounds baby potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup red onion, finely chopped
- ½ cup celery, finely chopped
- 3 hard-boiled eggs chopped optional
Instructions
- Wash the baby potatoes thoroughly and place them in a large pot filled with water, ensuring they are fully submerged. Add a pinch of salt.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 15-20 minutes, or until fork-tender.
- Drain the potatoes in a colander and let them cool for a few minutes. Cut them into halves or quarters once cool enough to handle.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, chopped dill, lemon juice, salt, and black pepper. Whisk together until smooth and well combined.
- Add the cooled potatoes, chopped red onion, celery, and optional hard-boiled eggs to the mixing bowl. Gently fold the ingredients together until coated with the dressing.
- Taste and adjust seasoning as necessary. Transfer to a serving bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
This potato salad can be made a day in advance and stored in the refrigerator.
Feel free to add other ingredients such as diced pickles or bell peppers for added crunch and flavor.
Vary the amount of dill according to personal preference for a stronger or milder taste.