Dill Potato Salad


Simple Side Dish for Summer

My friends Jonathan and Dayna love entertaining guests.  Jonathan is an incredible cook and runs a catering company called Camden Drive in Beverly Hills.  I knew I had to have this recipe after tasting this potato salad at one of their gatherings.   It is slightly tangy thanks in part to the Dijon mustard, and the dill is a perfect complement to this dish.




Dill Potato Salad


3 lbs. tiny new potatoes
1 cup mayonnaise
2 tbsp red wine vinegar
2 tbsp Dijon mustard
1 tbsp lemon-pepper seasoning
1 tbsp chopped fresh dill or 2 to 3 tsp. dried dill weed, crushed
4 hard-cooked eggs, chopped
3/4 cup chopped onion
2 tbsp chopped dill pickle or dill relish
Fresh dill sprigs for garnish


Cook potatoes with skin still on them, covered, in boiling salted water about 20 minutes or just until tender. Drain and cool potatoes. Cut into bit-sized pieces. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently fold in cooked potatoes, eggs, and next 2 ingredients. Cover and chill at least 4 hours. Stir gently before serving. Garnish with dill springs, if desired.

Serves 8-10.


Serving up craft ideas, event ideas, and general dry wit, Abbey enjoys travel, cooking, and spending time with family, friends, and her cocker spaniel. She also has a collection of license plates reflecting the several states where she has resided. If you have a question about, well, anything, Abbey can usually find the answer. She loves planning trips, volunteer work, crafting, cooking, and learning new things to share with the Live Pretty audience.

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