ultimate dill potato salad

★★★★★ 2
a recipe by
Heather McDaniel
Pensacola, FL

I originally saw this recipe on Food Network. I have since made a couple changes to fit it better to my family. I am asked to make this potato salad for every holiday and/or pot luck. It's a winner!

★★★★★ 2
serves 8
prep time 25 Min
cook time 15 Min

Ingredients For ultimate dill potato salad

  • 2 lb
    yukon gold or russett potatoes (diced, 1 1/2in squares)
  • 2 lg
    eggs, hard boiled (roughly chopped)
  • 1/2 bunch
    scallion (sliced)
  • 2 Tbsp
    parsley (fresh or dried)
  • 2 c
    mayonnaise
  • 1/4 c
    dijon mustard
  • 1/4 c
    dill pickle relish (sweet relish will do in a pinch)
  • 1/2 sm
    red or white onion (finely diced)
  • 1/2 bunch
    fresh dill (chopped) or 2tb dried dill
  • 1/2 md
    lemon (juiced)
  • salt and pepper to taste

How To Make ultimate dill potato salad

  • 1
    Place potatoes and eggs in cold, salted water. Bring to boil and reduce heat to simmer. After 12 minutes remove eggs from water. Peel and chop while potatoes cook for additional 3 minutes. Drain water off potatoes and let cool slightly.
  • 2
    In extra large bowl, stir together mayonnaise, mustard, dill, pickle relish, onion, scallions, parsley, and lemon juice. Taste and adjust accordingly.
  • 3
    Add diced potatoes and chopped eggs into mayonnaise mixture. Toss to coat. Salt and pepper to taste. Refrigerate overnight, or @ least several hours.
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