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Dill Potato Salad
  • 5 eggs , hard boiled, chopped
  • 8 medium sized new potatoes
  • 1 1/2 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp paprika
  • 1/8 tsp celery seed
  • 1/4 cup fresh dill , chopped (or 1 tbsp dill weed)
  • 1/2 cup diced pickles
  • 2 green onions , finely chopped
  • 3 stalks celery , finely chopped
  1. Chop potatoes into bite size pieces. Cook in large pot over medium heat , under cooking slightly so they are not too mushy.
  2. While the potatoes are cooking, boil the eggs in a pot. Place eggs in a single layer in a pot and put enough water until eggs are just covered. Bring to a boil over high heat. When the water starts to boil, remove the pot from the heat and cover the pot with a tight fitting lid. Set a timer to cook until desired doneness. I cooked my eggs for 10 minutes for this salad. The yolk was completely cooked but not over cooked.
  3. Mix together the mayonnaise, mustard, salt, pepper, paprika and celery seed. Pour over cooked potatoes and stir until potatoes are well covered. Gently fold in chopped eggs, pickles, green onions and celery in with the potatoes. Sprinkle additional paprika on to of salad for presentation.