yukon gold or russett potatoes (diced, 1 1/2in squares)
eggs, hard boiled (roughly chopped)
parsley (fresh or dried)
dill pickle relish (sweet relish will do in a pinch)
red or white onion (finely diced)
fresh dill (chopped) or 2tb dried dill
salt and pepper to taste
How To Make ultimate dill potato salad
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.
In extra large bowl, stir together mayonnaise, mustard, dill, pickle relish, onion, scallions, parsley, and lemon juice. Taste and adjust accordingly.
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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