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Creamy Classic Potato Salad with Dill and Egg

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A quick and easy creamy potato salad featuring baby potatoes, hard-boiled eggs, fresh dill, and a tangy dressing. Perfect for summer parties and gatherings.

Ingredients

Scale
  • 2 pounds baby potatoes (Yukon Gold or red potatoes)
  • 4 large eggs, hard-boiled and peeled
  • 1 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh dill, finely chopped
  • 1 small red onion, finely diced
  • 1 stalk celery, finely chopped
  • Salt and black pepper to taste
  • Optional: pinch of smoked paprika or celery seed

Instructions

  1. Place the baby potatoes in a large pot and cover with cold water by an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15-20 minutes until tender but not falling apart. Drain and set aside to cool slightly.
  2. While potatoes cook, place 4 large eggs in a separate pot and cover with cold water. Bring to a boil, then turn off heat and cover the pot. Let eggs sit for 10-12 minutes. Transfer to ice water immediately to stop cooking and make peeling easier. Once cool, peel and roughly chop.
  3. In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper to taste. Adjust seasoning as needed. The dressing should be creamy but not too thick.
  4. Finely dice the red onion and celery stalk. Chop the fresh dill finely. If onion is too sharp, soak diced pieces in cold water for 5 minutes then drain.
  5. Cut cooled potatoes into bite-sized chunks and place in a large mixing bowl. Add the chopped eggs, onion, celery, and dill.
  6. Pour the dressing over the potato mixture and gently fold with a spatula or large spoon until everything is coated evenly. Taste and add more salt, pepper, or vinegar as needed.
  7. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld.

Notes

Do not overmix or mash the potatoes to keep them chunky. Chill the salad for at least 1 hour for best flavor. Peeling eggs is easier after chilling in ice water. Use waxy potatoes like Yukon Gold for best texture. Fresh dill is preferred over dried for flavor.

Nutrition

Keywords: potato salad, creamy potato salad, dill potato salad, egg potato salad, summer salad, picnic recipe, easy potato salad

Find it online: https://emmayum.com/creamy-classic-potato-salad-with-dill-and-egg-easy-recipe-for-summer-parties/