Creamy Dill Potato Egg Salad – Easy & Amazing Classic
A classic creamy potato salad made with tender Yukon Gold potatoes, rich hard-boiled eggs, and a tangy dill-infused dressing. Perfect for picnics, barbecues, and make-ahead meals.
Equipment
- large pot for boiling potatoes
- mixing bowl
- knife
- cutting board
- spoon
Ingredients
- 3 lbs Yukon Gold potatoes
- 4–5 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1–2 tbsp yellow mustard
- 2–3 tbsp apple cider vinegar
- 2 celery stalks, finely chopped
- 3–4 green onions, sliced
- 2–3 tbsp fresh dill, chopped
- 1 tsp celery seed
- salt, to taste
- black pepper, to taste
Instructions
- Wash and cut the potatoes into evenly sized chunks. Place them in a pot of salted water, bring to a boil, and cook for 15–20 minutes until fork-tender but not falling apart.
- Drain the potatoes and let them cool slightly. While still warm, sprinkle apple cider vinegar over them to enhance flavor absorption.
- In a large bowl, mix mayonnaise, mustard, celery seed, salt, and black pepper until smooth and creamy.
- Add chopped celery, green onions, and hard-boiled eggs to the dressing. Stir gently to combine.
- Add the potatoes and fresh dill to the bowl. Gently fold everything together until evenly coated.
- Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight, before serving.
Notes
For best results, season the potatoes while still warm and chill for several hours before serving. Fresh dill is highly recommended for optimal flavor. Avoid freezing as the texture may become watery.
Nutrition
Calories: 310kcalCarbohydrates: 28gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 420mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg
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