Classic Creamy Dill Potato Salad with Eggs
Classic creamy dill potato salad with eggs—perfect for picnics, BBQs, and summer gatherings. Easy, fresh, and flavorful !
Ingredients
- 2½ pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 large eggs
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- ¼ cup sweet pickle relish
- ½ cup finely chopped celery
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- Paprika, for garnish
Instructions
- Boil the Potatoes: Place chopped potatoes in a large pot of col, salted water. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, or until fork-tender. Drain and let cool slightly.
- Cook the Eggs: While potatoes are boiling, place eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath, then peel and chop.
- Make the Dressing: In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, pickle relish, dill, salt, and pepper until fully combined.
- Mix the Salad: Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl with the dressing. Gently fold everything together until evenly coated.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving. Just before serving, sprinkle paprika over the top for color and a mild smoky flavor. Serve chilled and enjoy your creamy dill potato salad with eggs at its flavorful best.
Notes
- Substitute Greek yogurt for half the mayo if you want a lighter, tangier dressing.
- If you can’t find Yukon Gold potatoes, use red potatoes or fingerlings—they hold up well.
- Use dried dill if needed, but reduce to 2 teaspoons.
- Store leftovers in the fridge for up to 3 days. Refresh with a little extra mayo if it becomes dry.