Dill Potato Salad
This Dill Potato Salad is a fresh and flavorful side dish, perfect for summer barbecues or a light lunch. The creamy dressing, combined with the herby taste of dill, makes it a delightful choice that complements a variety of main courses.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 2 pounds small red potatoes About 1 kg.
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt
- to taste Black pepper
- ¼ cup fresh dill Chopped.
- ½ cup celery Diced.
- ½ cup red onion Finely chopped.
- ¾ cup hard-boiled eggs About 3 large eggs, chopped.
Instructions
- Start by washing the small red potatoes thoroughly. Cut them into quarters if they are larger.
- Place the potatoes in a large pot and cover them with water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
- Once cooked, drain the potatoes in a colander and let them cool to room temperature.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk together until smooth.
- Add the cooled potatoes to the dressing mixture, along with the chopped dill, diced celery, chopped red onion, and hard-boiled eggs.
- Gently stir to combine all ingredients, ensuring the potatoes are well coated with the dressing.
- Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld before serving.
- Garnish with extra dill or sliced green onions if desired before serving.
Notes
Garnish with extra dill or sliced green onions if desired.
This salad can be made a day in advance to enhance the flavors.
You can also substitute Greek yogurt for a lighter version of the dressing if desired.