dill potato salad (Print-Friendly Version)
Chilled potato dish with a rich dressing, dill, and eggs. Perfect for summer meals and picnics.
# Ingredients You'll Need:
→ Main Ingredients
01 -
6 eggs
02 -
10 large red potatoes, cleaned and diced
→ Dressing
03 -
60 ml fresh dill, finely chopped, plus extra for garnish
04 -
120 ml mayonnaise
05 -
2 tablespoons Dijon mustard
06 -
0.25 teaspoon garlic powder
07 -
0.5 teaspoon onion powder
08 -
3 tablespoons kosher pickle juice
09 -
0.5 teaspoon kosher salt, divided
10 -
0.25 teaspoon ground black pepper
# How to Make It:
01 -
Start by putting the eggs in a saucepan and covering them with cold water by 2–5 cm. Bring it to a boil, then take it off the heat. Cover and let sit for 12 minutes. After that, move the eggs into an ice water bath for at least 5 minutes. Peel and chop the eggs into small pieces.
02 -
Top with some extra minced dill and tweak the seasoning with more salt and pepper if you want. Serve it cold.
03 -
Put the cubed red potatoes in a large pot and add cold water until it covers them by 2–5 cm. Add 0.25 teaspoon kosher salt. Bring it to a boil, then lower the heat and let it simmer for 7–8 minutes until the potatoes are soft enough to poke with a fork but not mushy. Drain well and let them cool in a strainer or on a tray.
04 -
In a medium bowl, mix together the mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, 0.25 teaspoon kosher salt, and black pepper until it's all blended smoothly. Then add the fresh chopped dill and stir it in.
05 -
In a large mixing bowl, mix the cooled potatoes with the chopped eggs. Drizzle the dressing over the mixture and gently fold it all together, adding more dressing little by little until you've got the right consistency.
# Extra Information:
01 -
You can keep leftover salad in an airtight container in the fridge for up to three days. Avoid freezing it as it might mess up the dressing's texture.
02 -
Any leftover dressing can be kept in an airtight container in the fridge for two to three days.