Potato Salad with Eggs and Dill
Garden or farmers market potatoes and farmers market eggs are far more flavorful than what you find in the grocery. Show them off in this dish. For a slightly lighter version of this dish, see here.
- 2 lbs potatoes
- 6 hard-boiled eggs
- 2 tablespoons dijon mustard
- 2 tablespoons chopped dill
- 1 1/2 tablespoon lemon juice or white wine vinegar
- 1/4 cup mayonnaise
- salt, divided between cooking water and dressing
- black pepper, to taste
Thoroughly wash potatoes and cut into bit-sized pieces. Place in a large pot and add enough water to cover by two inches. Add ½ teaspoon salt to the water. Bring to a boil. Once boiling, cook for 8-10 minutes, or until potatoes are tender (timing will depend on the size of your pieces). When done, drain and allow to cool.
Roughly chop hard boiled eggs and combine with cooled potatoes in a large bowl.
In a small bowl, whisk or stir together mustard, chopped dill, lemon juice or vinegar, mayonnaise, a large pinch of salt, and black pepper to taste. Pour over potatoes and eggs. Toss to combine. Serve warm, room temperature, or cold.
Serves 8-10 as a side dish.