1tbspwater to loosen the dressing to right consistency
For the dill potato salad
4potatoes, boiled and cooled
6eggs, hard boiled
4small dill pickles Polish gherkins in the UK
3-4green onions
2tbspfresh dill, divided
salt to taste
1-2tbspmicrogreens 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.