Best 2 Dill Potato And Egg Salad Recipes
Dill potato and egg salad is a classic summer dish that is perfect for picnics, potlucks, or as a refreshing lunch on a hot day. This salad is made with a combination of boiled potatoes, hard-boiled eggs, celery, onion, and dill, all bound together with a creamy mayonnaise dressing. The result is a salad that is both light and flavorful, with a perfect balance of textures and flavors. With just a few simple ingredients, you can create a delicious dill potato and egg salad that is sure to be a hit at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
DILL, POTATO, AND EGG SALAD
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
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.
POTATO SALAD WITH EGG, DILL PICKLE, AND TARRAGON
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
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.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well in potato salad and won't become mushy.
- Cook the potatoes until they are just tender: Overcooked potatoes will fall apart in the salad.
- Cool the potatoes completely before adding them to the salad: This will help prevent the salad from becoming watery.
- Use a variety of textures in your salad: Add crunchy vegetables, such as celery and red onion, and soft, creamy vegetables, such as hard-boiled eggs and avocado.
- Don't overdress the salad: A little bit of dressing goes a long way. You can always add more dressing if needed, but it's difficult to take it out once it's been added.
- Season the salad to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Conclusion:
Dill potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It's a versatile salad that can be customized to your liking, so feel free to experiment with different ingredients and flavors. With a little planning and effort, you can make a dill potato salad that will be the star of your next party.
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