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Creamy Classic Potato Salad with Dill and Eggs

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A creamy, tangy potato salad featuring Yukon Gold potatoes, fresh dill, and hard-boiled eggs. Perfect for summer picnics and gatherings, this classic side dish balances rich mayo and mustard with fresh herbs and crunchy veggies.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 900 grams)
  • 4 large eggs, hard-boiled
  • 1 cup mayonnaise (240 ml), recommended Hellmann’s
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh dill, finely chopped
  • 1 stalk celery, finely diced
  • 1 small red onion, finely minced
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tablespoon sweet pickle relish

Instructions

  1. Place 2 pounds of Yukon Gold 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 medium and simmer for 15-20 minutes, or until a fork pierces the potatoes easily but they’re still firm. Drain and let cool slightly.
  2. While the potatoes boil, place 4 large eggs in a separate pot and cover with cold water. Bring to a boil, then turn off the heat and cover. Let sit for 10-12 minutes for fully hard-boiled eggs. Drain and cool under cold running water or ice bath. Peel and chop roughly.
  3. In a medium mixing bowl, combine 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, salt, and pepper. Mix well until smooth.
  4. Finely dice 1 stalk celery and 1 small red onion. Chop 2 tablespoons fresh dill finely.
  5. Cut the warm potatoes into bite-sized chunks. While still slightly warm, gently fold them into the dressing mixture. Add celery, onion, dill, chopped hard-boiled eggs, and optional sweet pickle relish. Stir gently to combine without mashing.
  6. Cover the salad and refrigerate for at least 1 hour to let flavors marry. Taste and adjust seasoning before serving.

Notes

Do not overcook potatoes to avoid mushy texture. Use warm potatoes when mixing with dressing for better flavor absorption. Fresh dill is essential for best flavor; if using dried, double the amount. Add eggs last and fold gently to keep chunks intact. Chill at least 1 hour before serving for best taste. For a lighter version, substitute half or all mayonnaise with Greek yogurt.

Nutrition

Keywords: potato salad, creamy potato salad, dill, hard-boiled eggs, summer picnic, easy potato salad, classic potato salad

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