Keyword: classic potato salad, how to make potato salad, potato and egg salad, potato dill salad, potato salad, potato salad with dill, summer salad recipe
Servings: 8
Ingredients
6large potatoesor 8 medium
3eggs
1stalkcelery
2Tbspfresh minced chives
2Tbspfresh chopped dillplus extra for garnish
2Tbspfresh chopped parsleyplus extra for garnish
Dressing
1Cregular mayonnaise
¼Cplain yogurtor sour cream
1TbspDijon mustard
1Tbspdill pickle juiceoptional but recommended
½tspsalt
¼tsppepper
Instructions
Peel potatoes and remove any spots. Cut in half or quarters if larger. Bring to boil, then reduce to medium to simmer in salted water for about 15 minutes. Gently add eggs and continue to simmer for 13 minutes. If potatoes can be easily pierced with a knife remove at same time as eggs. If not, cook slightly longer until soft. Drain well, rinse with cold water and drain again.
When potatoes have cooled slightly and dried out, cut into smaller bite sized pieces. Peel eggs and chop into small pieces.
Dice celery, mince chives, dill and parsley and combine with potatoes and eggs.
Make dressing by whisking together all ingredients. Pour over salad and mix well. Cover and refrigerate for several hours or over night.
Garnish with extra fresh parsley and dill if desired.