I've always made potato salad the way my Mom did, but this Dill Potato Salad is a definite winner! Liz and Dillon made this in Maine on vacation to accompany a dinner of pulled pork and zucchini wedges, and I will certainly make it again. We started with a recipe on tastykitchen.com, adjusting it a bit. We tripled the recipe, enough for 3-7 people for several days. (Note: We didn't use all of the dressing so maybe we could have just doubled the dressing ingredients.)
TRIPLE RECIPE
4½ lbs red potatoes
6 hard-boiled eggs, chopped
1 c - 1½ c mayonnaise
½ c - ¾ c sour cream
1 Tbsp - 1½ Tbsp Dijon mustard
(or more to taste)
2 tsp - 1 Tbsp apple cider vinegar
2 tsp kosher salt
¾ tsp freshly ground black pepper
1½ c celery, chopped
1½ c sweet onion, chopped
3 Tbsp fresh dill, snipped (plus more
for garnish)
1½ lb red potatoes
2 hard-boiled eggs, chopped
½ c mayonnaise
¼ c sour cream (4 oz)
1½ tsp Dijon mustard
(or more to taste)
1 tsp apple cider vinegar
¾ tsp kosher salt
¼ tsp freshly ground black pepper
½ c celery, chopped
½ c sweet onion, chopped
1 Tbsp fresh dill, snipped (plus more
for garnish)
Wash and scrub potatoes, but do not peel. Cut into 1-inch (bite-sized) pieces.
Add potatoes to a medium (or large) pot and cover with cold water. Add some salt.
Bring to a boil.
Cook at a low boil for about 20-25 minutes, just until a fork can pierce the surface. Do not overcook. You want them firm. Cool.
Hard boil the eggs at the same time the potatoes are cooking. Cool quickly, then peel and chop.
Whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, salt, and pepper.
Put the potatoes, celery, onion, chopped eggs, and dill into a large bowl (or the potato pot).
Spoon some of the dressing over the potato mixture and gently fold in. Add more dressing, as needed.
Check for seasonings.
Chill for at least 6 hours or overnight so that the flavors have time to meld together.
Garnish with sprigs of dill to serve.
To save time, the dressing ingredients can be measured and mixed beforehand, then chilled until needed. Also, the eggs can be hard boiled beforehand and chilled until needed.
For perfect hard-boiled eggs (per www.deliciousmeetshealthy.com):
Place eggs in a large saucepan. Cover them with cool water by 1 inch.
Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. For a perfect hard-boiled egg for this recipe, boil 8-9 minutes.
For soft-boiled eggs: 4 minutes
For slightly soft-boiled eggs: 5 minutes
For custardy yet firm soft-boiled eggs: 6 minutes
For creamy hard-boiled eggs: 7 minutes
For firm yet still creamy hard-boiled eggs: 8 minutes
For very firm hard boiled eggs: 9 minutes
Using a slotted spoon, transfer them to a large bowl with ice cold water and let them cool for couple of minutes. Or you can place them under cool running water to stop the cooking.