Zesty Potato and Egg Salad with Dill

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 6
★★★★★
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Get ready to elevate your classic potato salad with a zesty twist! This Zesty Potato and Egg Salad with Dill is not just a side dish; it’s a refreshing burst of flavor perfect for any gathering. With its tangy dressing and fresh dill, this salad is a standout for any season.

Ingredients for Zesty Potato and Egg Salad with Dill

The star here is russet potatoes, which lend a fluffy texture that absorbs the dressing beautifully. Next, the large eggs add a rich, protein-packed element that pairs perfectly with the potatoes. The mayonnaise and Dijon mustard create a creamy base with a kick, while the lemon juice and lemon zest add a bright, zesty punch. Fresh dill brings a unique, aromatic freshness that complements the tangy flavors. The red onion provides a bit of bite, and the celery adds a nice crunch. Finally, a touch of salt and pepper rounds everything out.

Tips & Tricks

  • Make sure your potatoes are completely cool before mixing to avoid a gummy texture.
  • For perfectly boiled eggs, place them in cold water, bring to a boil, then cover and remove from heat for 10 minutes.
  • Use fresh dill for the best flavor; dried dill just doesn’t have the same impact.
  • If you’re short on time, you can boil the eggs and potatoes together, just start the eggs in cold water.

Serving Suggestions

This salad shines alongside grilled meats like chicken or steak. It’s also perfect as part of a picnic spread with sandwiches and fresh fruit. For a light lunch, serve it on a bed of mixed greens with a sprinkle of feta cheese for a Mediterranean twist.

Frequently Asked Questions

Can I make this salad ahead of time?
Absolutely! It actually tastes better the next day as the flavors have more time to meld.
What can I substitute for fresh dill?
If you can’t find fresh dill, try using fresh parsley or chives for a different but still delicious flavor.
How long will this salad keep?
Store it in an airtight container in the fridge for up to 3 days.

Zesty Potato and Egg Salad with Dill Recipe Walkthrough

Start by peeling and cubing the russet potatoes. You want them in bite-sized pieces so they cook evenly. Boil them in salted water for 10 to 12 minutes. You’ll know they’re ready when a fork goes through easily. Once cooked, drain them well and set aside to cool. This cooling step is important to keep the salad from becoming mushy!

While the potatoes are cooling, get your eggs ready. Peel and chop them into bite-sized pieces. Aim for chunks that are similar in size to the potatoes for consistency in every bite.

Now, in a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, and lemon zest. Mix until smooth. This is your creamy, zesty dressing that’s going to bring everything together.

Add the cooled potatoes and chopped eggs to the dressing. Then, toss in the red onion, celery, and dill. Gently fold everything until it’s well-coated. Be gentle so you don’t break up the potatoes.

Season with salt and pepper to taste, and give it one last gentle stir. Pop it in the fridge to chill for at least an hour. This chilling time allows the flavors to meld beautifully.

Why You'll Love This Recipe

  • Bright, lemony flavor that wakes up your taste buds.
  • Creamy texture with a satisfying crunch from celery.
  • Perfect balance of hearty potatoes and protein-packed eggs.
  • Quick and easy to make, with minimal cleanup.
  • Great for picnics, barbecues, or a simple family dinner.

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

Step-by-step 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.

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