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dill potato
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Dill Potato Salad

One of our favorites!
Course Potato Salad, Salad
Cuisine All-American
Keyword dill, eggs, potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 to 3 pounds unpeeled russet potatoes
  • 6 hard-boiled eggs, roughly chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 2 tablespoons Dusseldorf mustard
  • 1/3 cup finely chopped yellow onion
  • 1 stalk celery, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill

Instructions

  • Bring potatoes to a boil in a large pot of water.
  • Reduce heat to medium-low, simmer until potatoes are tender, about 20 to 25 minutes.
  • Drain, let stand until cool enough to handle.
  • Peel potatoes, cut into 3/4 inch pieces, place potatoes and eggs in a large bowl.
  • In a medium bowl, whisk together: mayonnaise, vinegar, mustard, onion, celery, salt, pepper, lemon juice, parsley and dill. Pour mixture over potatoes and eggs. Toss lightly.
  • Cover and refrigerate 2 to 4 hours.