Dill Potato Salad

It's not a picnic without potato salad. Dill is a refreshing summer herb that adds a lot of flavor to this old staple. Branch out and use other fresh herbs like basil, cilantro, thyme or rosemary.

Servings: 8     Prep time: 45 min     Cooking time: 15 min
    Ready to eat in:1 hr + time for chilling
Utensils: large stock pot, serving dish, mixing bowl

Dill Potato Salad
2 lbs red potatoes - washed or 2 lbs of baking potatoes - see note 1
4 hard boiled eggs - diced
3 heaping tab mayonnaise
4 green onions - chopped
2 heaping tab sweet pickle relish
cup fresh dill or 2 tab of dried dill - or more to taste
2 tab yellow mustard
1 tsp white vinegar
1 lg stalk celery - finely diced
tsp sugar
1 tsp sea salt - to taste
1 tsp fresh ground pepper - to taste


Boil or bake potatoes and refrigerate until chilled. Hard boil the eggs and refrigerate until chilled. Preferably the day before. In a mixing bowl add the mayonnaise, onions, relish, dill, mustard, vinegar, celery and sugar. Blend together. Dice the potatoes in inch cubes and sprinkle the salt & pepper on the potatoes. Add the diced eggs and fold everything together until the potatoes are coated with the mayo mixture. Add more mayo if you like a more creamy potato salad. Remove to serving dish and refrigerate until time to serve. Never leave potato salad sit in the sun

NOTE 1 - Red potatoes will stay more firm than russet potatoes. I always leave the pealing on both since that is where many of the nutrients are. But, if you have fussy eaters you will have to peal them. Russet potatoes will stay firmer if baked or microwaved then chilled in the refrigerator before dicing.

Alternative Recipe Ideas

  • Diced green or red pepper add a nice flavor
  • Leave the mustard out for white potato salad
  • Substitute for the dill - thyme, rosemary, cilantro, basil, chives, tarragon, or a combination of fresh herbs
  • tsp or more of curry really adds zip to potato salad
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm