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Creamy Classic Potato Salad Recipe with Mustard Dill and Hard Eggs

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A creamy, tangy, and fresh potato salad featuring mustard, fresh dill, and hard-boiled eggs, perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 4 large hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh dill, finely chopped
  • 1/2 cup finely diced celery (optional)
  • 1/4 cup finely chopped red onion or shallots
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons sweet pickle relish (optional)

Instructions

  1. Place the cut potatoes into a large pot of salted cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are fork-tender but not falling apart. Drain and let cool slightly.
  2. While potatoes cook, place eggs in a medium pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes, then transfer eggs to an ice bath to cool. Peel and chop roughly.
  3. In a large bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed.
  4. Add the slightly cooled potatoes, chopped eggs, celery, red onion, and sweet pickle relish (if using) into the bowl with dressing. Gently fold everything together using a spatula to avoid breaking up the potatoes.
  5. Cover the salad and refrigerate for at least one hour to let flavors meld. The salad tastes best cold but can be served slightly chilled or at room temperature.
  6. Just before serving, give the salad a final stir and adjust seasoning if needed.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to avoid mushiness. Mix gently to keep potatoes intact. Chill salad for at least one hour before serving to meld flavors. Peeling eggs under running water helps avoid shell bits. For a lighter version, swap half the mayo for Greek yogurt. Fresh dill is preferred over dried for brightness.

Nutrition

Keywords: potato salad, creamy potato salad, mustard dill potato salad, hard boiled eggs, summer salad, picnic recipe, BBQ side dish

Find it online: https://fizzlefork.com/creamy-classic-potato-salad-recipe-with-mustard-dill-and-hard-eggs-easy-and-perfect-for-summer/