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Dill Potato Salad

Creating the perfect summer side dish with the Dill Potato Salad. The freshness that comes from the dill is the key to this recipe.

Course Potatoes, Side Dish
Cuisine Americana, BBQ, Gluten free, Potatoes
Keyword americana, BBQ, dill, gluten free, Holiday, July 4th, potatoes, side dish
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 12 people
Author Peter

Ingredients

  • 3 Lbs Potatoes
  • 8 whole Eggs hard boiled
  • 2 Whole Garlic Dill Pickles (homemade) small dice
  • 1 Bunch Dill rough chop
  • 1/2 Cup Mayonnaise (homamade)
  • 3 Tbsp Yellow Mustard
  • 2 Tbsp Pickle juice
  • 2 Tsp Salt
  • 1 Tbsp Black pepper
  • 2 Tsp celery salt
  • 2 Stalks Celery small dice
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbps White vinegar

Instructions

  1. Boil the potatoes until fork tender. Let cool. Once cool, peel the skins. Next, take a fork or masher and lightly mash one-quarter of the potatoes. Do a rough chop on the remaining potatoes.

    Next combine the wet ingredients, mix well set aside.

    Add the the veggies and chopped eggs to the potatoes. Mix reasonably well. Finish by mixing in the dressing. Make sure all the potatoes are well coated.

    Garnish with some of the fresh dill.

    Serve and enjoy!