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Dill Potato Salad

A classic creamy potato salad with fresh dill, tender Yukon Gold potatoes, hard-boiled eggs, and tangy mayonnaise dressing that's perfect for summer gatherings and picnics.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes, cubed
  • ¾ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ¼ cup fresh dill, chopped
  • 3 green onions, sliced thin
  • 2 celery stalks, diced
  • 3 hard-boiled eggs, chopped
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Place cubed potatoes in a large pot and cover with cold, salted water by about 2 inches. Bring to a rolling boil, then reduce heat and simmer for 12-15 minutes until fork-tender but not mushy. Drain thoroughly and let cool for 10 minutes.
  2. While potatoes cool, whisk together mayonnaise, Dijon mustard, and white wine vinegar in a large mixing bowl. Season with salt and pepper, then fold in the chopped fresh dill.
  3. Add the cooled potatoes to the dressing bowl, followed by diced celery, sliced green onions, and chopped hard-boiled eggs. Gently fold everything together using a large spoon, being careful not to break up the potatoes too much.
  4. Cover the bowl and refrigerate for at least 1 hour before serving. Before serving, taste and adjust seasoning as needed.

Notes

This salad tastes better after chilling for 2-3 hours. Don't skip salting the potato cooking water. Avoid overdressing while potatoes are hot. Never use russet potatoes as they fall apart easily. Refrigerate covered for up to 4 days - flavors actually improve over time. Don't freeze as mayonnaise-based salads don't freeze well.