Best 2 Dilly Potato Egg Salad Recipes

Craving a delightful and refreshing salad that combines the flavors of potatoes, eggs, and dill? Look no further! Our dilly potato egg salad is a culinary masterpiece that will tantalize your taste buds and leave you craving more. This salad features a harmonious blend of tender potatoes, hard-boiled eggs, crisp celery, sweet red onion, and fresh dill, all tossed in a creamy and tangy mayonnaise dressing. But that's not all! We've also included three additional variations of this classic salad, each with its own unique twist. From a bacon-infused version to a zesty mustard iteration and a vegan-friendly option, there's something for every palate in this collection of dilly potato egg salad recipes. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you feeling satisfied and refreshed.

Let's cook with our recipes!

DILLY POTATO & EGG SALAD

Dilly Potato & Egg Salad image

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

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:

Use a variety of potatoes: This will give your salad a more complex flavor and texture. Red potatoes, Yukon Gold potatoes, and new potatoes are all good choices.
Cook the potatoes until they are tender, but not mushy: You want them to hold their shape when you add them to the salad.
Cool the potatoes completely before adding them to the salad: This will help to prevent the salad from becoming watery.
Use a combination of mayonnaise and Greek yogurt: This will lighten up the salad and make it more flavorful.
Add a variety of vegetables and herbs to the salad: This will give it more flavor, texture, and nutrients. Chopped celery, onion, red bell pepper, and fresh parsley are all good choices.
Season the salad to taste: Add salt, pepper, garlic powder, and onion powder to taste.
Chill the salad for at least 30 minutes before serving: This will allow the flavors to meld and the salad to become more refreshing.

Conclusion:

Dilly potato egg salad is a delicious and refreshing side dish or light lunch. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the perfect dilly potato egg salad every time.