Classic Potato Salad with Eggs

This creamy dill potato salad has been my family's go-to side dish for summer gatherings, potlucks, and barbecues for generations. The combination of tender potatoes, hard-boiled eggs, and zesty dressing creates the perfect balance of flavors and textures that everyone loves.

I first made this recipe during a Fourth of July cookout when I was desperate to impress my in-laws. The empty bowl at the end of the day and requests for the recipe confirmed I had a winner on my hands.

Ingredients

• Yukon Gold potatoes: Their buttery texture and thin skin make them perfect for potato salad as they hold their shape without falling apart
• Large eggs: Adds protein and a creamy richness to complement the potatoes
• Mayonnaise: Creates the creamy base for the dressing use full fat for best flavor
• Yellow mustard: Provides a tangy bite that cuts through the richness
• Apple cider vinegar: Brightens all flavors with acidity and helps balance the creaminess
• Celery: Delivers essential crunch and a fresh flavor contrast to the soft potatoes
• Red onion: Adds a beautiful color and sharp flavor that mellows as it sits
• Sweet pickle relish: Brings sweetness and acidity look for a quality brand with crisp pickles
• Fresh dill: The signature herb that elevates this from everyday to special occasion worthy
• Salt and black pepper: Essential seasonings that bring everything together
• Paprika: A sprinkle adds beautiful color and a mild smoky flavor

Step-by-Step Instructions

Boil the Potatoes:

Start with cold water and a pinch of salt which helps season the potatoes from within. The key is cooking them until just tender when pierced with a fork about 10 to 15 minutes. Overcooking will turn your salad mushy while undercooking will give you hard unpleasant bites.

Perfect the Eggs:

The 10 to 12 minute method ensures perfectly cooked yolks that are set but still creamy not chalky. Immediately cooling in ice water stops the cooking process and makes peeling much easier. Chop them while still slightly warm for the best incorporation into the salad.

Create the Dressing:

Thoroughly mix the mayonnaise mustard vinegar relish dill salt and pepper in a large bowl before adding other ingredients. This ensures even distribution of flavors throughout the salad. I like to taste at this point and adjust seasonings if needed.

Combine Everything:

Add the cooled potatoes chopped eggs celery and red onion to your dressing. Fold everything together using a rubber spatula with a gentle touch. Rough mixing will break down the potatoes and create a mushy texture instead of distinct pieces coated in dressing.

Chill Thoroughly:

Allow the salad to rest in the refrigerator for at least one hour but preferably three to four. This resting period is crucial as it allows the flavors to meld together and the potatoes to absorb some of the dressing. Just before serving add a light dusting of paprika for both color and a subtle flavor enhancement.

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The dill is truly the star of this recipe. I grow fresh dill in my garden every summer specifically for this potato salad. There's something magical about the way the feathery herb pairs with potatoes and eggs. My grandmother always said a potato salad without dill is just potatoes with mayonnaise and she was absolutely right.

Storage Tips

This potato salad will keep beautifully in the refrigerator for up to three days when stored in an airtight container. The flavors actually continue to develop over time making it taste even better on day two. Never leave potato salad at room temperature for more than two hours for food safety reasons especially at outdoor gatherings. If you notice the dressing being absorbed and the salad drying out after storage simply stir in a tablespoon of mayonnaise to refresh it before serving.

Ingredient Substitutions

If Yukon Gold potatoes aren't available red potatoes make an excellent substitute as they also hold their shape well when cooked. For a lighter version replace half the mayonnaise with Greek yogurt which adds a pleasant tanginess. Dried dill works in a pinch but use only one third the amount of fresh as the flavor is more concentrated. For a different flavor profile try adding chopped fresh parsley or chives alongside the dill. Those avoiding eggs in the dressing can use a plant based mayonnaise which works surprisingly well in this recipe.

Serving Suggestions

This dill potato salad pairs perfectly with grilled meats especially hamburgers sausages or barbecued chicken. For a complete summer meal serve alongside corn on the cob and a simple green salad. It makes an excellent addition to a potluck spread and travels well if you keep it chilled. For a beautiful presentation serve in a glass bowl garnished with additional fresh dill sprigs and a sprinkle of paprika. You can also turn it into a main dish by adding flaked poached salmon or chunks of rotisserie chicken.

The History Behind the Dish

Potato salad has roots in German cuisine where it was traditionally dressed with vinegar oil and herbs. The creamy American version we enjoy today evolved in the early 20th century as commercially produced mayonnaise became widely available. Adding eggs to potato salad became popular during the Great Depression as a way to add protein and stretch the dish to feed more people. This particular recipe with dill has Scandinavian influences where dill is prominently featured in many traditional dishes. Today potato salad remains a staple at American gatherings especially during summer months when its cool creamy texture provides a perfect contrast to hot grilled foods.

Frequently Asked Questions

→ How do I prevent the potatoes from becoming mushy?

Use Yukon Gold potatoes and simmer them gently until fork-tender. Avoid overcooking to maintain their texture.

→ Can I substitute mayo with another ingredient?

Yes, you can use Greek yogurt or sour cream as a lighter alternative to mayonnaise while still achieving a creamy texture.

→ What type of vinegar works best?

Apple cider vinegar enhances the tanginess of the dressing, but white vinegar or rice vinegar can also be used as substitutes.

→ Can I prepare this in advance?

Absolutely! Potato salad tastes even better when chilled for a few hours or overnight, allowing the flavors to meld together.

→ How can I add more flavor to the salad?

Try adding chopped chives, additional mustard, or some crispy bacon bits for extra flavor and texture.

→ How long will it last in the fridge?

The potato salad can be stored in an airtight container in the refrigerator for up to 3–4 days.