A classic take on potato salad full of flavor from lots of fresh dill and a hint of dijon mustard. A perfect addition to any summer meal or picnic.
- 3 pounds red skin potatoes, cut into inch cubes
- 2 hard boiled eggs
- 1/2 cup plus 1 heaping tbs mayo
- 1 tbs dijon
- 1 1/4 tsp dill
- 2 fresh scallions, chopped with white parts trimmed off
Cut the potatoes into 1 inch pieces. Add them to a large pot filled with water. Add eggs. Bring the pot to a boil and let boil for about 5 minutes or until the potatoes are fork tender. Drain water and remove eggs. Let the potatoes and eggs cool. Then sprinkle the potatoes with salt and pepper, tossing gently to coat evenly. Peel and chop the eggs and add the hard boiled eggs to the potatoes. Stir in the mayo, dijon, dill, and scallions. Keep stirring until the seasonings and mayo and dijon are well combined. Refrigerate for an hour prior to serving to let flavors develop. Serve cold and enjoy!
- Category: side dish
- Cuisine: American
Keywords: potato salad, red potato salad with dill, red potato salad, potato salad recipe