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dill potato salad

Perfect Dill Potato Salad

Delicious Perfect Dill Potato Salad recipe with step-by-step instructions.
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Prep Time 55 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 47 minutes
Servings: 6 servings
Calories: 1275
Ingredients Method

Ingredients
  

For the dressing
  • 4.5 fl oz mayonnaise (I prefer Hellmann's mayonnaise)
  • 1 tbsp white wine vinegar
  • 2 tsp dijon mustard (I use Maille for a smoother texture)
  • 0.5 tsp black pepper
  • 1 tbsp water
  • 1 tbsp finely minced shallot
For the salad
  • 4 potatoes (cut into 1-inch cubes before boiling)
  • 6 eggs
  • 4 dill pickles (diced into 1/4-inch pieces)
  • 4 green onions
  • 2.5 tbsp fresh dill
  • salt to taste
For the garnish
  • 2 tbsp microgreens

Method
 

  1. Place potatoes and eggs in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are just tender when pierced with a fork and eggs are hard-boiled. While they cook, you'll have time to prepare the remaining ingredients. Once done, transfer potatoes and eggs to separate bowls of ice water to cool completely—this stops the cooking process and makes them easier to peel.
  2. While the potatoes and eggs cool, dice the dill pickles into 1/4-inch pieces, slice the green onions (both white and green parts), and finely mince the fresh dill. I like to keep the dill separate into two portions—about 1.5 tablespoons for mixing into the salad and 1 tablespoon reserved for topping, as this gives you better control over the fresh herb flavor distribution.
  3. In a medium bowl, whisk together mayonnaise, white wine vinegar, Dijon mustard, black pepper, water, and minced shallot until smooth and well combined. The water helps loosen the mayo to the right consistency for coating everything evenly. Taste and adjust seasoning as needed—I find that quality mustard like Maille gives a smoother, more refined flavor than sharper varieties.
  4. Once cooled, peel the eggs and cut them into 1/2-inch chunks. Drain the cooled potatoes thoroughly. In a large mixing bowl, combine the potatoes, chunked eggs, diced pickles, sliced green onions, and the reserved 1.5 tablespoons of fresh dill. Gently fold everything together to avoid breaking up the potatoes.
  5. Pour the dressing from Step 3 over the potato mixture and fold gently until everything is evenly coated. Season with salt to taste, starting with a light hand and adding more as needed since the pickles and dressing already contain salt. Chill until ready to serve—even 15 minutes makes a difference in helping the flavors meld.
  6. Just before serving, top the chilled potato salad with the remaining 1 tablespoon of fresh dill and the microgreens for a bright, fresh finish. The microgreens add a delicate peppery note that complements the dill beautifully.