Receta Dill Potato Salad
Dill Potato Salad
With summer coming to an end....
Dill Potato Salad will be a great addition to your upcoming
Labor Day Festivities~
Dill Potato Salad
- 2-3 lbs. unpeeled russet potatoes
- 6 hard-boiled eggs, roughly chopped
- 3/4 cup (olive oil) mayonnaise
- 2 T rice vinegar
- 2 T Dusseldorf mustard
- 1/3 cup finely chopped yellow onion
- 1 stalk celery, finely chopped
- 1/2 t salt
- 1/4 t pepper
- 1 1/2 t fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 T chopped fresh dill
- Bring potatoes to a boil in a large pot of water
- Reduce heat to medium-low
- Simmer until potatoes are tender, about 20-25 minutes
- Drain, let stand until cool enough to handle
- Peel potatoes, cut into 3/4 inch pieces
- Place potatoes and eggs in a large bowl
- In a medium bowl, whisk together:
- Mayonnaise, vinegar, mustard, onion, celery, salt, pepper, lemon juice, parsley and dill
- Pour mixture over potatoes and eggs
Toss lightly
Cover and refrigerate 2-4 hours.