Savory Potato and Egg Salad with Creamy Dill Dressing

Ingredients

- 4 large potatoes, peeled and cubed
- 4 hard-boiled eggs, chopped
- 2 stalks of celery, finely chopped
- 1 small onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons white vinegar
- 1/4 cup heavy cream
- Salt and pepper to taste

Instructions

1. Prepare Potatoes
- PT15M
15 minutes
Place the cubed potatoes in a large pot. Fill the pot with enough water to cover the potatoes by about an inch. Add a pinch of salt to the water.

2. Cook Potatoes
- PT15M
15 minutes
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until potatoes are fork-tender, approximately 10–15 minutes. Avoid overcooking to prevent them from becoming mushy.

3. Combine Ingredients
- PT5M
5 minutes
Drain the potatoes and let them cool slightly. In a large mixing bowl, combine the potatoes, chopped hard-boiled eggs, celery, and onion.

4. Make Dressing
- PT5M
5 minutes
In a separate bowl, whisk together mayonnaise, Dijon mustard, white vinegar, and heavy cream. Stir in the fresh dill. Season with salt and pepper to taste.

5. Assemble Salad
- PT5M
5 minutes
Pour the dressing over the potato mixture. Gently fold the ingredients together with a spatula until the potatoes and vegetables are evenly coated in the dressing.

6. Chill and Serve
- PT1H
1 hour
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Serve chilled on a bed of greens or as a filling side dish.

Total Time

PT1H45M
1 hour 45 minutes

Type of Dish

Lunch

Keywords

Potato salad, Egg salad, Dill dressing, Creamy potato salad, Summer lunch, Picnic recipes, Traditional potato recipes, Homemade salad dressing, Cold salad, Easy lunch ideas

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1830

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