Creamy Dill Potato Salad with Hard-Boiled Eggs
Equipment
- Large pot for boiling the potatoes.
- Medium saucepan to hard-boil the eggs.
- Mixing bowls at least two: one for the potatoes and one for the dressing.
- Sharp knife and cutting board for chopping everything up.
- Potato masher or fork (optional) if you like your potato salad a little on the mashed side.
- Colander for draining the potatoes.
Ingredients
- 2 pounds red potatoes quartered (no need to peel)
- 4 large eggs hard-boiled and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon celery seed
- 1/2 cup finely chopped dill pickles
- 1/4 cup pickle juice from the jar
- 3 tablespoons fresh dill chopped
- 1/3 cup finely chopped red onion
- Salt and black pepper to taste
Instructions
Boil the potatoes
- Place the quartered red potatoes in a large pot, cover with cold water, and season generously with salt. Bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and let cool.
Boil the eggs
- While the potatoes cook, place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Run under cold water, peel, and chop.
Make the dressing
- In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, celery seed, pickle juice, and chopped dill. Stir until smooth and creamy.
Assemble the salad
- Add the cooled potatoes to the dressing, followed by the chopped eggs, pickles, and red onion. Gently mix until everything is coated.
Chill and serve
- Let the salad rest in the fridge for at least an hour to allow the flavors to meld. Serve cold, garnished with extra fresh dill if you’re feeling fancy.