Creamy Dill Potato Salad

This Creamy Dill Potato Salad is SO GOOD! My friend and neighbor Kathy, was kind enough to share her super scrumptious potato salad recipe with me. After I had her potato salad I was hooked! You’ll love this recipe too, full of fresh dill, a touch of horseradish and dill pickle juice, it’ll soon become a crowd favorite!

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I love that this is not just a mayo based potato salad, but includes tangy dill pickle juice and some horseradish for a little kick!

The fresh dill and the red onion really make this potato salad. And no apologies, but eggs DO belong in potato salad!

You will need:

1 pound baby gold potatoes

1 pound baby red potatoes

2 TB fresh dill, chopped

1 cup mayonnaise

½ TB yellow mustard

3 TB dill pickle juice

1 tsp horseradish

3 hard-boiled eggs, chopped

½ cup red onion, finely chopped

Green onion for garnish if desired

salt and fresh cracked black pepper to taste

Directions for Creamy Dill Potato Salad:

First wash and quarter the potatoes (if larger potatoes then cut into bite-sized pieces.

Next, boil the potatoes with skins on until fork tender (about 15 minutes)

Now separate the egg whites from the yolks. Chop the dill, onion and egg whites

Then, in a small bowl mash the yolks and mix in the mayo, dill, mustard, pickle juice and horseradish.

Place everything in a large bowl and carefully fold together. Add salt and fresh cracked black pepper to taste.

Garnish with fresh dill and chopped green onion.

Cover and place in refrigerator overnight. Kathy recommends that you make it the day before for best results and she’s right! I couldn’t wait and had to eat it right after I made it and it was great, but the next day was SO MUCH BETTER!

This recipe can easily be doubled for a crowd! Thanks Kathy!

For more great summer salad recipes like my Raspberry Mandarin Orange Salad, click here