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Creamy Dill Potato Salad

Creamy Dill Potato Salad
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Creamy Dill Potato Salad is the quintessential summer side dish that brings comfort and joy to any gathering. With tender red potatoes enveloped in a luscious, creamy dressing featuring tangy Dijon mustard and zesty pickle juice, this salad is both refreshing and satisfying. Fresh dill adds a vibrant herbal note, making each bite a delightful experience. Perfect for barbecues, picnics, or family dinners, this potato salad is easy to prepare and sure to please everyone at the table.

Ingredients

Scale
  • 10 large red potatoes
  • 6 hard-boiled eggs
  • 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

  1. Boil the potatoes: Wash and cut the red potatoes into quarters. Place them in a pot covered with cold water, adding half of the salt. Bring to a boil, then simmer for about 15 minutes until fork-tender. Drain and let cool.
  2. Hard-boil the eggs: Place eggs in a pot covered with cold water. Bring to a boil, remove from heat, cover, and let sit for about 12 minutes. Transfer to an ice bath for easy peeling.
  3. Make the dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, remaining salt, and black pepper. Whisk until smooth.
  4. Assemble: Chop peeled eggs into small pieces. In a large bowl, combine cooled potatoes with chopped eggs and pour over the dressing. Gently fold in fresh dill.
  5. Chill: Cover and refrigerate for at least one hour before serving to allow flavors to meld.

Nutrition

Find it online: https://isabellacooks.com/creamy-dill-potato-salad/