Dilly Potato & Egg Salad is a creamy, comforting, and flavorful dish combining tender potatoes, perfectly boiled eggs, and fresh dill herbs. Tossed in a smooth, tangy dressing, this salad offers a refreshing balance of textures and flavors. It’s an ideal side dish for picnics, barbecues, family meals, or light lunches.
Cook the potatoes:
Boil potatoes in salted water until fork-tender. Drain and allow them to cool slightly.
Prepare eggs:
Peel and chop the boiled eggs into bite-sized pieces.
Make the dressing:
In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice (or vinegar), salt, and black pepper.
Add herbs:
Stir chopped fresh dill into the dressing to create a fragrant, herby base.
Combine ingredients:
Add potatoes and chopped eggs to the bowl and gently toss until evenly coated.
Chill the salad:
Refrigerate for at least 30 minutes to allow flavors to blend.
Serve:
Garnish with extra dill and serve chilled as a side dish or light meal.
Baby potatoes – 4 cups (boiled and halved)
Fresh dill (chopped) – 3 tablespoons
Boiled eggs – 4 (chopped)
Lemon juice or vinegar – 1 tablespoon
Mayonnaise – ½ cup
Salt and black pepper – to taste
Dijon mustard – 1 tablespoon
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