Creamy Lemon Dill Potato Salad with Egg
This creamy potato salad has tender red potatoes, crunchy celery and red onion, chopped hard-boiled eggs and a tangy lemon-dill dressing. Extra egg and parsley scattered over the top give it the same generous, homemade look as the photo.
Equipment
- Large saucepan or Dutch oven
- Colander
- Medium saucepan for boiling the eggs
- Large mixing bowl
- Small bowl for mixing the lemon dill dressing
- Cutting board
- Sharp kitchen knife
- Measuring cups and spoons
- Citrus zester or fine grater
- Lemon juicer
- Rubber spatula or large serving spoon
- Airtight container for storage
Ingredients
- 2½ pounds red-skinned potatoes cut into 1-inch chunks
- 4 eggs large, hard-boiled and peeled
- ¾ cup celery finely diced
- ½ cup red onion finely diced
- 2 tablespoons fresh parsley finely chopped, plus extra for topping
Lemon Dill Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest finely grated
- 1 tablespoon dill pickle juice or apple cider vinegar
- 1½ teaspoons dill dried
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon granulated sugar
- ¾ teaspoon salt plus more for the potato water
- ½ teaspoon freshly ground black pepper
Instructions
Cook the potatoes.
- Place the potato chunks in a large saucepan and cover them with cold water. Add a generous pinch of salt. Bring to a gentle boil and cook for 10–14 minutes, until the potatoes are tender when pierced with a fork but not falling apart.
Cool the potatoes.
- Drain well and spread the potatoes on a baking sheet or large plate. Let them cool for about 15 minutes. Slightly warm potatoes absorb the dressing nicely, but very hot potatoes can make it oily.
Make the dressing.
- In a large bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice, lemon zest, pickle juice, dill, garlic powder, onion powder, sugar, salt and pepper.
Prepare the eggs.
- Chop two eggs into medium-sized pieces and gently crumble or roughly chop the remaining two. Keep the second portion aside for topping.
Combine.
- Add the potatoes, celery, red onion, parsley and the first two chopped eggs to the dressing. Fold everything together gently so the potato pieces remain chunky and the red skins stay visible.
Finish the salad.
- Spoon the potato salad into a rustic serving bowl. Scatter the reserved chopped eggs and extra parsley generously over the top, just like the photo.
Chill and serve.
- Cover and refrigerate for at least 1 hour. Before serving, stir gently and add another spoonful of mayonnaise or a squeeze of lemon if the salad has thickened.
Cook the red potatoes only until fork-tender, then let them cool slightly before gently folding in the lemon dill dressing. This keeps your creamy potato salad with eggs chunky, flavourful and never mushy.
Notes
- Use red-skinned potatoes or small baby potatoes for the best creamy lemon dill potato salad. They hold their shape well, and the red skins give the finished salad that colourful, homemade look.
- Cut the potatoes into similar 1-inch pieces so they cook evenly. Start them in cold, well-salted water and keep the boil gentle. A hard boil can break the potatoes apart.
- Cook the potatoes until they are fork-tender but still firm enough to hold their shape. A few softened edges are fine. They mix into the mayonnaise dressing and help make the potato salad extra creamy.
- Let the drained potatoes cool for about 15 minutes before adding the dressing. Slightly warm potatoes absorb flavour well, but very hot potatoes may cause the mayonnaise to become thin or oily.
- Finely dice the celery and red onion so you get a little crunch in every bite. For a milder onion flavour, soak the chopped red onion in cold water for 10 minutes, then drain and pat it dry.
- Use a combination of Dijon mustard and yellow mustard. Dijon adds depth, while yellow mustard gives this classic potato salad its familiar tangy flavour.
- Fresh lemon juice and zest brighten the rich mayonnaise dressing. Add the lemon gradually and taste as you go so it does not overpower the dill and mustard.
- Dried dill works well because it is easy to keep on hand. For a fresher flavour, replace it with 2–3 tablespoons of finely chopped fresh dill.
- Chop some of the hard-boiled eggs into the salad and reserve the rest for the top. This gives the potato salad a rich egg flavour and creates the generous presentation shown in the photos.
- Fold the ingredients together gently with a rubber spatula or large spoon. Stirring too firmly can turn the potatoes into mashed potatoes.
- Chill the potato salad for at least one hour before serving. The mustard, lemon and dill flavours become more noticeable as the salad rests.
- Potatoes absorb dressing in the refrigerator, so the salad may thicken overnight. Stir in an extra spoonful of mayonnaise or a small squeeze of lemon juice before serving.
- Taste the chilled salad before adding more salt. Cold potato salad often needs a little extra seasoning, especially after the potatoes have absorbed the dressing.
- Store this homemade potato salad with eggs in an airtight container in the refrigerator for up to 3–4 days. Do not freeze it, as the mayonnaise dressing and potatoes can become watery and grainy.
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