Description
This Creamy Dill Potato Salad is a classic, crowd-pleasing dish perfect for family gatherings or picnics. Featuring tender red potatoes, chopped hard-boiled eggs, and a tangy dill-infused dressing made with mayonnaise, Dijon mustard, and pickle juice, this salad balances creamy, savory, and fresh flavors. It’s easy to prepare on the stovetop and offers a delightful, refreshing side to any meal.
Ingredients
Potatoes and Eggs
- 10 large red potatoes
- 6 eggs
Dressing
- ½ cup mayonnaise
- 2 Tablespoons Dijon mustard
- 3 Tablespoons kosher pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper
- ¼ cup fresh chopped dill (+ more for garnish)
Instructions
- Prepare The Potatoes: Wash, scrub, and dry the red potatoes thoroughly. Cut them into evenly sized cubes to ensure uniform cooking. Place the cubes in a large pot and cover with cold water by 1-2 inches. Add ¼ teaspoon kosher salt to the water.
- Cook The Potatoes: Bring the water to a boil, then reduce to a low boil. Cook the potatoes for 7-8 minutes until fork-tender but not mushy. Drain using a strainer and allow to cool completely, either in the strainer or spread on a sheet pan to speed up cooling.
- Hard Boil The Eggs: Place 6 eggs in a pot and cover with cold water by 1-2 inches. Bring the water to a boil uncovered on the stovetop. Once boiling, turn off the heat, cover the pot, and set a timer for 12 minutes, leaving the pot on the burner.
- Cool and Peel Eggs: After 12 minutes, remove eggs with a slotted spoon to a bowl of ice water. Let them cool for at least 5 minutes to stop cooking. Gently tap each egg on a hard surface and peel the shells. Chop the peeled eggs into chunks.
- Make The Dressing: In a small bowl, combine ½ cup mayonnaise, 2 tablespoons Dijon mustard, 3 tablespoons kosher pickle juice, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Whisk or stir until smooth. Finely mince ¼ cup fresh dill and mix into the dressing.
- Assemble The Salad: Place the cooled potatoes and chopped eggs in a large mixing bowl. Drizzle some dressing over the top and gently fold to combine. Add more dressing gradually until the salad reaches your preferred creaminess and flavor level.
- Serve: Garnish the potato salad with additional chopped dill and adjust salt and pepper to taste before serving.
Notes
- Use red potatoes for their firm texture and additional color in the salad.
- Ensure potatoes are cooled completely before mixing to maintain salad texture.
- Adjust pickle juice quantity for tanginess preference.
- Salad tastes best after chilling for 1-2 hours but can be served immediately.
- Fresh dill is key to achieve the authentic flavor; dried dill is not recommended.
