Zesty Potato and Egg Salad with Dill

This vibrant and tangy potato and egg salad is a twist on the classic dish, featuring zesty flavors of fresh dill and lemon, perfect for summer gatherings or picnics.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

2 lbs russet potatoes, peeled and cubed

6 large eggs, hard-boiled

1/2 cup mayonnaise

2 tbsp Dijon mustard

1/4 cup fresh dill, chopped

Juice of 1 lemon

1/2 cup red onion, finely chopped

Salt and pepper to taste

1/3 cup celery, diced

1 tsp lemon zest

Instructions

1. Boil the cubed potatoes in salted water for 10-12 minutes until fork-tender, then drain and allow to cool.

2. Peel and chop the hard-boiled eggs into bite-sized pieces.

3. In a large bowl, mix the mayonnaise, Dijon mustard, lemon juice, and lemon zest to form a dressing.

4. Add the cooled potatoes, chopped eggs, red onion, celery, and dill to the dressing and gently toss to combine.

5. Season with salt and pepper to taste, then chill in the refrigerator for at least 1 hour before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Consume cold or allow to reach room temperature; do not reheat to preserve texture.

Scan for cooking tips & leave a review!

itsonly.recipes/view/zesty-potato-and-egg-salad-with-dill

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.