Creamy Dill Potato Salad
User Reviews
5
Creamy Dill Potato Salad
Description
This potato salad begins by washing and cubing large red potatoes into uniform pieces for even cooking. The potatoes are boiled until just tender but not mushy, then drained and cooled. Hard-boiled eggs are prepared separately by boiling in water, then peeled and chopped. The dressing consists of mayonnaise mixed with Dijon mustard, kosher-style pickle juice, garlic powder, onion powder, kosher salt, black pepper, and freshly chopped dill to give the salad its signature fresh, savory notes.
The salad’s texture contrasts the softness of the potatoes and creaminess of the dressing with the tender chopped eggs and fresh dill, creating a balanced and flavorful dish. This potato salad pairs well with grilled or roasted meats and can be a filling addition to a picnic or potluck meal.
Leftovers can be stored refrigerated in an airtight container for 2-3 days but are not recommended for freezing due to the mayonnaise base, which can separate upon thawing. Any leftover dressing can be kept for a few days in the fridge for use in other salads or as a sandwich spread.
Ingredients
- 10 red potatoes large
- 6 egg
- ½ cup mayonnaise
- 2 Tablespoons Dijon mustard
- 3 Tablespoons pickle juice kosher style
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt divided
- ¼ teaspoon black pepper ground
- ¼ cup dill + more for garnish, fresh, chopped
Instructions
Prepare The Potatoes:
- Thoroughly wash, scrub, and dry 10 large red potatoes.
- Cut all of the potatoes into cubes (making sure they are all relatively the same size to ensure even cooking). Place the potatoes in a large pot and cover them by 1-2 inches of cold water. Add ¼ tsp. Kosher salt to the potatoes.
- Bring the water to a boil. Once the water is boiling reduce to a low boil. Cook the potatoes on a low boil for 7-8 minutes or until the potatoes are fork tender.
- Once the potatoes are tender (but not mushy) place them in a strainer and drain all of the water. Allow the potatoes to cool in the strainer or alternately you can spread them out on a sheet pan to speed up the cooling process.
Prepare The Eggs:
- Place 6 eggs in a pot and cover them by 1-2 inches of cold water.
- Place the pot (uncovered) on the stove top and bring the water to a boil. Once the water is boiling, turn off the heat, cover, and set a timer for 12 minutes (leaving the pot on the burner).
- After 12 minutes, remove the eggs with a slotted spoon and place them in a bowl of ice water to cool. Allow the eggs to cool for at least 5 minutes in the ice bath. Remove the eggs and dry with a towel.
- To peel lightly tap each egg on a hard surface and carefully peel and discard the shells. Place the peeled eggs on a cutting board and cut into chunks.
Prepare The Dressing:
- Add ½ cup mayo, 2 Tbsp. Dijon mustard, 3 Tbsp. kosher pickle juice, ½ tsp. Garlic powder, ½ tsp. Onion powder, ¼ tsp. kosher salt, and ¼ tsp. Pepper to a small bowl. Stir until completely combined with a fork or a small whisk.
- Finely mince ¼ cup of fresh dill. Add the dill to the dressing and stir until combined.
Assemble The Potato Salad:
- Place the cooled potatoes and chopped eggs in a large mixing bowl. Drizzle some of the dressing over the top and carefully fold the dressing into the salad. Continue to add as much dressing as you like until the salad has reached your desired consistency.
- To Serve: Garnish with extra minced dill and adjust salt and pepper levels as needed.
Notes
- Leftover dressing may be refrigerated in an airtight container for up to 2-3 days.
- Potato salad leftovers keep for 2-3 days refrigerated; freezing is not recommended because of the mayonnaise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 456mg | 19% |
| Potassium | 1280mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 24mg | 27% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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