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!
Servings: 6 people
Ingredients
For the potato salad dressing
- 125ml/1/2cup mayonnaise (low fat is fine)
- 1 tbsp white wine vinegar or lemon juice
- 1½ tsp This is an affiliate link.dijon mustard
- 1/2 tsp black pepper
- 1 tbsp water to loosen the dressing to right consistency
For the dill potato salad
- 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
For the potato salad dressing
- 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.
For the dill potato salad
- Cook eggs and potatoes in their skins, cool. (See the article for what potato varieties to use.) Peel both and set aside.
- 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.
- Sprinkle with the remaining chopped dill and microherbs before serving.
Nutrition
Calories: 221kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 638mg | Potassium: 770mg | Fiber: 3g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 2mg