This Old Fashioned Potato Salad with Egg and Dill is a classic side dish perfect for picnics, barbecues, or any gathering. Creamy mayo, tangy mustard, and fresh dill combine to create a flavorful dressing that coats tender potatoes and hearty chunks of hard-boiled eggs.
Ingredients: 2 lbs potatoes, peeled and cubed. 3 hard-boiled eggs, chopped. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1/4 cup chopped fresh dill. 1/4 cup chopped red onion. Salt and pepper to taste.
Instructions: For about 10 to 15 minutes, or until the potatoes are soft, boil them in salted water. Let it cool down after draining. Put Dijon mustard, apple cider vinegar, chopped dill, and red onion in a large bowl and mix them together. Put the cooled potatoes and chopped hard-boiled eggs in the bowl. Add the dressing and gently toss to mix. Add pepper and salt to taste. Put it in the fridge for at least an hour before serving so the flavors can mix. If you want, you can add more dill on top before serving.
Prep Time: 20 minutes
Cook Time: 15 minutes
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