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Dill, Potato, and Egg Salad
Credit:
Petrina Tinslay
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
3 shallots, peeled and thinly sliced lengthwise (3/4 cup)
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup sliced cornichons
2/3 cup lightly packed chopped fresh dill
4 hard-cooked eggs, peeled and coarsely chopped
Gallery
Dill, Potato, and Egg Salad
Credit:
Petrina Tinslay
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 8 to 10
Gallery
Dill, Potato, and Egg Salad
Credit:
Petrina Tinslay
Dill, Potato, and Egg Salad
Credit:
Petrina Tinslay
Dill, Potato, and Egg Salad
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 8 to 10
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 3 shallots, peeled and thinly sliced lengthwise (3/4 cup)
- 2 tablespoons white balsamic vinegar
- 2 tablespoons fresh lemon juice
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 2 tablespoons Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/2 cup sliced cornichons
- 2/3 cup lightly packed chopped fresh dill
- 4 hard-cooked eggs, peeled and coarsely chopped
Directions
In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes.
In a large pot, cover potatoes by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days. Before serving, gently fold in cornichons, dill, and eggs.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Dill, Potato, and Egg Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dill, Potato, and Egg Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
