Description
A creamy, tangy side dish with Yukon Gold potatoes, eggs, and dill. Perfect for barbecues, picnics, and summer meals, this vegetarian-friendly recipe combines comfort and freshness.
Ingredients
3 lbs Yukon Gold potatoes, peeled and diced
4 large eggs, hard-boiled and chopped
1 cup mayonnaise
2 tablespoons yellow mustard
¼ cup dill pickles, finely diced
1 tablespoon dill pickle brine
½ cup chopped celery
¼ cup chopped onion
2 tablespoons fresh dill (or 1 tbsp dried)
1 teaspoon black pepper
Instructions
Boil potatoes in salted water until tender (10-12 minutes); drain and cool.
Cook eggs, cool, and chop.
In a bowl, mix mayo, mustard, brine, dill, and black pepper.
Combine potatoes, eggs, pickles, celery, and onion.
Stir in dressing until well coated.
Refrigerate for 30 minutes before serving.
Notes
Use Russet potatoes for a fluffier texture.
Substitute vegan mayo for a plant-based version.
Adjust pickles or dill for stronger tang.
Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg