Creamy Dill Potato Salad (Print Version)
# Ingredients:
01 -
2 pounds Yukon Gold potatoes, peeled and cut into chunks
02 -
4 large eggs
03 -
1 cup mayonnaise
04 -
1 tablespoon yellow mustard
05 -
2 teaspoons apple cider vinegar
06 -
1/2 cup celery, finely chopped
07 -
1/2 cup red onion, finely chopped
08 -
1/4 cup sweet pickle relish
09 -
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
10 -
Salt and black pepper to taste
11 -
Paprika, for garnish
# Instructions:
01 -
Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer for 10–15 minutes until fork-tender. Drain and let cool.
02 -
Place the eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10–12 minutes. Cool under cold water, peel, and chop.
03 -
In a large mixing bowl, combine mayonnaise, mustard, apple cider vinegar, relish, dill, salt, and pepper. Mix well.
04 -
Add cooled potatoes, eggs, celery, and red onion to the bowl. Gently fold everything together until evenly coated.
05 -
Chill in the fridge for at least 1 hour before serving. Sprinkle with paprika just before serving.