Go Back
–+ servings
potato salad

Potato Salad

Classic summer salad recipe with fresh dill
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American, Canadian
Servings 8

Ingredients
  

  • 6 large potatoes or 8 medium
  • 3 eggs
  • 1 stalk celery
  • 2 Tbsp fresh minced chives
  • 2 Tbsp fresh chopped dill plus extra for garnish
  • 2 Tbsp fresh chopped parsley plus extra for garnish

Dressing

  • 1 C regular mayonnaise
  • ¼ C plain yogurt or sour cream
  • 1 Tbsp Dijon mustard
  • 1 Tbsp dill pickle juice optional but recommended
  • ½ tsp salt
  • ¼ tsp pepper

Instructions
 

  • Peel potatoes and remove any spots. Cut in half or quarters if larger. Bring to boil, then reduce to medium to simmer in salted water for about 15 minutes. Gently add eggs and continue to simmer for 13 minutes. If potatoes can be easily pierced with a knife remove at same time as eggs. If not, cook slightly longer until soft. Drain well, rinse with cold water and drain again.
  • When potatoes have cooled slightly and dried out, cut into smaller bite sized pieces. Peel eggs and chop into small pieces.
  • Dice celery, mince chives, dill and parsley and combine with potatoes and eggs.
  • Make dressing by whisking together all ingredients. Pour over salad and mix well. Cover and refrigerate for several hours or over night.
  • Garnish with extra fresh parsley and dill if desired.
Keyword classic potato salad, how to make potato salad, potato and egg salad, potato dill salad, potato salad, potato salad with dill, summer salad recipe
Tried this recipe?Let us know how it was!