Dill Potato Salad
This dill potato salad is made even tastier with the addition of greens onion, dill pickles and lots of refreshing herbs and microgreens!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125ml/1/2cup mayonnaise (low fat is fine)
- 1 tbsp white wine vinegar or lemon juice
- 1½ tsp dijon mustard
- 1/2 tsp black pepper
- 1 tbsp water to loosen the dressing to right consistency
- 4 potatoes, boiled and cooled
- 6 eggs, hard boiled
- 4 small dill pickles (Polish gherkins in the UK )
- 3-4 green onions
- 2 tbsp fresh dill, divided
- salt to taste
- 1-2 tbsp microgreens such as cress (optional )
Instructions
- 1
In a small bowl whisk together the mayonnaise, white wine vinegar and dijon mustard with a pinch of black pepper, then loosen with 1 tbsp of water to achieve a salad dressing consistency.
- 2
Cook eggs and potatoes in their skins, cool. (See the article for what potato varieties to use.) Peel both and set aside.
- 3
In a large bowl combine the diced potatoes, hard boiled eggs, chopped dill pickles, sliced green onions, and 1 tbsp of fresh dill. Add the salad dressing and mix gently taking care not to mash the ingredients. Add salt to taste after you add the salad dressing. Refrigerate for 2 hours to allow the flavours to blend.
- 4
Sprinkle with the remaining chopped dill and microherbs before serving.