Dill potato salad Recipe

Name: Dill potato salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb baby gold potatoes, quartered; 1 large red onion, diced small; 1 Dill pickle relish; 2 large scoops of mayo; 1 healthy squeeze of honey dijon mustard; 1 medium scoop of sour cream; 1 garlic powder; 1 ground black pepper; 1 dill; 4 hard boiled eggs diced

Servings: persons

2 lb baby gold potatoes, quartered
1 large red onion, diced small
1 Dill pickle relish
2 large scoops of mayo
1 healthy squeeze of honey dijon mustard
1 medium scoop of sour cream
1 garlic powder
1 ground black pepper
1 dill
4 hard boiled eggs diced

1
Put potatoes in pot.
2
Cover with water.
3
Bring to boil.
4
Boil until fork tender but not mush.
5
Drain.
6
Set aside to cool.
7
Mix together the mayo, mustard, sour cream, and spices.
8
Place cooled potatoes in storage bowl.
9
Add diced onion.
10
Add dressing.
11
Mix well.
12
Add pickles and eggs.
13
Mix well.
14
Refrigerate.
15
Enjoy!

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb baby gold potatoes, quartered, 1 large red onion, diced small, 1 Dill pickle relish, 2 large scoops of mayo, and more.

Yes, Dill potato salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dill potato salad

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