Creamy Dill Potato Salad with Eggs
Tender Yukon Gold potatoes and chopped hard-boiled eggs folded into a tangy mayo and sour cream dressing with crunchy celery, red onion, and plenty of fresh dill. A classic picnic-style side that's just as good next to pulled pork or burgers on a weeknight.
35 mins
6 servings
Ingredients
- ½ cup Celery
- 2 tablespoons Fresh Dill
- ¼ cup Red Onion (Medium)
- 2 ½ pounds Yukon Gold Potato, cut into 3/4-inch cubes
- 4 Eggs
- ¼ cup Sour Cream
- 1 tablespoon Kosher Salt, for the cooking water
- ½ teaspoon Kosher Salt, for the dressing
- 3 ½ tablespoons Kosher Salt
- 1 tablespoon Apple Cider Vinegar
- ¾ cup Mayonnaise
- 1 tablespoon Mustard (Dijon)
- ¼ teaspoon Black Pepper
- ¼ teaspoon Paprika, for sprinkling
Directions
- Put the potatoes in a large pot, cover with cold water by an inch, and add the salt for the cooking water. Bring to a boil, then simmer until a fork slides in easily, about 10 to 12 minutes. Drain well and spread on a sheet pan to cool for 10 minutes.
- While the potatoes cook, place the eggs in a small saucepan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10 minutes. Move the eggs to a bowl of ice water, then peel and chop them.
- In a large bowl, whisk the mayonnaise, sour cream, Dijon, vinegar, the salt for the dressing, and the pepper until smooth.
- Add the slightly warm potatoes, chopped eggs, celery, red onion, and dill. Fold gently until everything is coated.
- Sprinkle with paprika and serve right away, or cover and chill for an hour for the best flavor. It keeps 3 days in the fridge; stir before serving.
