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5
from 1 vote
Old Fashioned Potato Salad Recipe
Super easy to make Potato Salad with Egg and Dill is the only potato salad recipe you'll ever need.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
1
hour
hr
Total Time
1
hour
hr
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
potato salad
Servings:
8
Calories:
347
kcal
Author:
Kellie
Cost:
$8
Equipment
1 mixing bowl
1 stock pot
Ingredients
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
Instructions
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.
Video
https://youtu.be/IuXeTGLe040
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The BEST Potato Salad Recipe with Egg and Dill (https://youtu.be/IuXeTGLe040)
Notes
Can be made up to 24 hours in advance and stored in the refrigerator in an airtight container.
Nutrition
Calories:
347
kcal
|
Carbohydrates:
15
g
|
Protein:
7
g
|
Fat:
29
g
|
Saturated Fat:
5
g
|
Cholesterol:
108
mg
|
Sodium:
586
mg
|
Potassium:
531
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
370
IU
|
Vitamin C:
14.8
mg
|
Calcium:
63
mg
|
Iron:
4.2
mg