Deliciously Dill Potato Salad
Try this dill-infused potato salad, a flavorful twist on a great traditional side dish!
Ingredients
- 6 large russet potatoes, peeled and cubed
- 2 tablespoons sea salt (for boiling potatoes)
- 2 tablespoons yellow mustard
- 1 3/4 cups mayonnaise
- 8 baby dill pickles, chopped
- 5 hard boiled eggs
- 2 cans (2.25 ounces) black olives, sliced
- 2 cloves fresh garlic, minced
- 1/2 cup fresh dill, chopped
- 2 1/2 tablespoons sea salt
- 2 tablespoons fresh-cracked black pepper
Instructions
- Place eggs in a medium pan and cover with water. Boil for about 10 minutes.
- Peel and cube potatoes (about 1/2 inch cubes). Place in large pan and cover with water. Add 2 tablespoons of salt and bring to a boil. Boil for about 25 minutes, or until potatoes are cooked to desired texture.
- While potatoes are boiling, peel shells from boiled eggs and place in refrigerator to cool while preparing the rest of ingredients.
- Dice pickles, mince garlic, chop dill, open and drain black olives.
- Check potatoes. If done, remove from heat and drain well in a large collander.
- Dice boiled eggs.
- Place potatoes in a large mixing/serving bowl. Add mayonnaise, mustard, salt and pepper. Mix in all other ingredients gently until well blended.
- Serve and enjoy!