Ingredients
-
3 lbs Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes
-
4 large eggs, hard-boiled and chopped
-
1 cup mayonnaise
-
2 tablespoons yellow mustard
-
¼ cup dill pickles, finely diced (or sweet pickles for a milder taste)
-
½ cup celery, finely chopped
-
½ cup red onion, finely diced
-
2 green onions, sliced
-
2 tablespoons fresh dill, chopped
-
2 tablespoons apple cider vinegar
-
Salt and pepper, to taste
-
Paprika, for garnish
Instructions
-
Cook the Potatoes – Bring a large pot of salted water to a boil. Add diced potatoes and cook for 10–12 minutes, until fork-tender. Drain and cool slightly.
-
Prepare the Eggs – While potatoes cook, peel and chop hard-boiled eggs.
-
Make the Dressing – In a large mixing bowl, combine mayonnaise, mustard, vinegar, salt, and pepper. Stir until smooth.
-
Combine Ingredients – Add cooled potatoes, eggs, celery, red onion, green onions, pickles, and dill to the dressing. Toss gently to coat.
-
Chill Before Serving – Cover and refrigerate for at least 1 hour to allow flavors to meld.
-
Serve & Garnish – Sprinkle with paprika and extra dill before serving.
Notes
-
For extra flavor, add a splash of pickle juice to the dressing.
-
Use Yukon Gold potatoes for a creamier texture, or Russets for a fluffier salad.
-
Chill overnight for a more developed flavor—perfect for make-ahead meal prep.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling & Mixing
- Cuisine: American
- Diet: Vegetarian