Best 2 Dill Potato And Egg Salad Recipes

Indulge in a symphony of flavors with our tantalizing Dill Potato and Egg Salad, a classic dish elevated with fresh dill and a touch of tangy mustard. This versatile salad serves as a delightful side dish for your summer gatherings, a light and satisfying lunch option, or a delightful addition to your picnic basket. With its vibrant colors, crisp textures, and harmonious blend of flavors, this salad is sure to be a crowd-pleaser. Our article features variations of this classic recipe, including a Vegan Dill Potato Salad for those with dietary preferences, a hearty German Potato Salad with bacon and vinegar, and a refreshing Greek Potato Salad bursting with Mediterranean flavors. Whether you prefer a traditional or a more adventurous twist, we have the perfect recipe to suit your taste. Embark on a culinary journey and discover the delectable possibilities of potato salad.

Here are our top 2 tried and tested recipes!

POTATO SALAD WITH EGG, DILL PICKLE, AND TARRAGON

Potato Salad with Egg, Dill Pickle, and Tarragon image

Categories Salad Egg Potato Side Fourth of July Picnic Mayonnaise Tarragon Potluck Sour Cream Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 8

Ingredients

1 1/4 pounds small new potatoes (1 to 2 inches in diameter)
1 hard-cooked large egg, peeled and chopped
3 tablespoons mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped shallot
2 tablespoons Dijon mustard
2 teaspoons finely chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon or to taste

Steps:

In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled.
While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.

DILL, POTATO, AND EGG SALAD

Dill, Potato, and Egg Salad image

No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced eggs and chunky potatoes a lively zing in this tasty side dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 10

Ingredients

3 shallots, peeled and thinly sliced lengthwise (3/4 cup)
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup sliced cornichons
2/3 cup lightly packed chopped fresh dill
4 hard-cooked eggs, peeled and coarsely chopped

Steps:

In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes.
In a large pot, cover potatoes by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days. Before serving, gently fold in cornichons, dill, and eggs.

Tips:

For the best results, use Yukon Gold or red potatoes, as they hold their shape well when boiled.
To save time, you can boil the potatoes and eggs the day before and store them in the refrigerator.
If you don't have fresh dill, you can use 1/2 teaspoon of dried dill.
Add-ins like bacon, ham, or cheese can be added to the salad for extra flavor and texture.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Dill potato and egg salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It's easy to make and always a crowd-pleaser. The creamy dressing, tender potatoes, and fresh dill make this salad a refreshing and flavorful side dish or light lunch.