Old Fashioned Potato Salad with Egg and Dill
A classic staple side dish, this Old Fashioned Potato Salad with Egg and Dill recip is my FAVORITE way to make potato salad. Light on mayo but big on flavor with an easy potato salad dressing you can whip up in seconds.
Potluck picnics were such a huge deal when I was growing up and I kinda wish we could all bring them back to being really cool again. That and tupperware parties because if we’re doing potlucks, you’ll need a ton of tupperware because you’re going to lose it when you take a dish somewhere.
I used to go to family picnics totally excited to see what food everyone was bringing because it was always a buffet of the best dishes everyone had to offer. From Aunt Tina’s Strawberry Pretzel Salad to my mom’s broccoli salad, there was never a shortage of good food….but the one thing I was VERY picky about was the Potato Salad.
Potato Salad is a finicky beast because if not prepared properly it can be bland, gummy or just overloaded with mayo. And even if you DO get it right….Potato Salad without a hardboiled egg in it just isn’t even a potato salad to me. And dill.
I know I’m splitting hairs here because I do have other Potato Salad recipes on my website sans egg and dill. But this one is my FAVORITE….by far.
My Old Fashioned Potato Salad is overloaded with fresh ingredients and a vibrant, creamy potato salad dressing that’s loaded with dill. I fold in a bit of chopped egg for good measure….extra flavor….and added texture.
How to Make Potato Salad
This is, by far, the BEST Potato Salad recipe I’ve made….to date. And it’s a great last minute addition to any party or picnic because it’s pretty easy to make. It’s extra flavorful because of one secret step that I use anytime I make ANY potato salad recipe.
Here’s how you do it:
- Bring a pot of diced potatoes to a boil in liberally salted water.
- Turn the heat to low and cook the potatoes for 15-20 minutes until tender when pierced with a fork.
- Drain the potatoes and transfer to a large bowl.
- Sprinkle the potatoes with apple cider vinegar while still warm and allow the potatoes to cool to room temperature (KEY SECRET INGREDIENT HERE!)
- In a medium bowl, whisk together the mayonnaise, mustard, celery seed, salt and pepper.
- Add the scallions, dill, celery and chopped egg to the potatoes. Toss lightly to combine.
- Pour the dressing over the potato mixture and toss again to coat.
- Sprinkle with paprika, if desired.
- Refrigerate for an hour or overnight.
For maximum flavor, I do recommend making this potato salad recipe the night before.
BEST Potatoes for Potato Salad
A common question I get from many readers is “Why does my potato salad get watery?” and the answer is almost always because of the type of potato you used.
For a successful Potato Salad recipe, you must use a potato that is starchy and cook until fork tender so some of the potato holds together in the salad but also can be mashed a bit adding to the creaminess of the potato salad without upping the amount of mayonnaise used.
I prefer to use a Yukon Gold potato for my potato salad but you can also use a russet potato with good results. Do not use new potatoes because they will cause your potato salad to become watery.
My TIPS for the BEST Potato Salad Recipe
Follow these easy tips for a successful Old Fashioned Potato Salad recipe:
- Always start your potatoes in cold water and bring the pot to a boil. This will ensure your potatoes are cooked evenly.
- Don’t forget to liberally salt the water. This is your one chance to infuse some seasoning into otherwise bland potatoes.
- Drizzle a bit of vinegar on the potatoes while still warm to add even more flavor to your potato salad.
- I don’t peel my potatoes because I like the rustic look and it helps keep some of the potatoes in tact in the salad. You can peel your potatoes if you prefer a more traditional potato salad. It’s just personal preference.
- I use mayonnaise for my potato salad dressing but if you prefer a little sweeter flavor you can definitely substitute with Miracle Whip….if that’s more your speed.
- Eggs are a must in this recipe….unless you’re allergic to eggs. Then, feel free to leave them out.
- But don’t leave out the celery seed….celery seed is that magical ingredient that makes so many classic salads become etched into your brain. Like in this Homemade Cole Slaw. Don’t skip it!
- Mustard….keep it simple here with plain ole’ yellow mustard. This isn’t the time to get all fancy. It’s a classic, remember?
- Let the potato salad stand for at least an hour….even better if you let it sit overnight in the fridge. So much flavor wakes up in the morning that you won’t even believe it’s the same salad.
Convinced yet? Today’s the perfect day to get cracking on the best Potato Salad ever. If you’re not quite convinced…maybe you’ll love this easy German Potato Salad or my other favorite Smashed Potato Salad. OR this Goat Cheese Dill Potato Salad. They’re all pretty insanely amazing.
FAVORITE RECIPES TO SERVE WITH POTATO SALAD
- Carolina BBQ Chicken
- Grilled Honey Chipotle Chicken
- Baked BBQ Chicken Thighs
- Spicy Grilled BBQ Ribs
- Easy Oven Baked Chicken Tenders
Old Fashioned Potato Salad with Egg and Dill
Super easy to make Potato Salad with Egg and Dill is the only potato salad recipe you'll ever need.
- 5 large Yukon Gold Potatoes about 3 lbs, diced
- 3 tbsp apple cider vinegar
- 2 large celery stalks chopped
- 4 green onions chopped
- 4 hard boiled eggs peeled and chopped
- 1/4 cup fresh dill chopped
- 1 1/4 cup mayonnaise
- 1 tbsp white vinegar
- 1 tbsp yellow mustard
- 1 tsp celery seed
- 1 tsp kosher salt
- 1 tsp pepper
Bring the potatoes to a boil in a large pot of liberally salted water.
Turn the heat to low and cook the potatoes for 15-20 minutes or until fork tender. (You can stick a fork into a piece of potato easily.)
Drain the potatoes and transfer to a large bowl.
Immediately drizzle the apple cider vinegar over the potatoes and toss to coat.
Allow the potatoes to cool to room temperature.
Add the celery, onions, dill and egg to the potatoes and toss to combine.
In a medium bowl, whisk together the mayonnaise, mustard, vinegar, celery seed, salt and pepper until smooth.
Pour the dressing over the potato salad and toss to coat.
Transfer the potato salad to the refrigerator and chill for one hour or overnight.
Sprinkle with paprika and fresh chopped dill, if desired, prior to serving.
Can be made up to 24 hours in advance and stored in the refrigerator in an airtight container.