I love my go-to potato salad recipe but sometimes I like to switch things up. I saw a photo of this version on The Food Pornographer’s Instagram and knew I had to make it. She didn’t have a recipe so I just winged it based on our preferences.
The key to my go-to recipe is to soak the potatoes in something acidic when they’re hot so the flavor penetrates the potato. I decided to use white wine vinegar, which worked well. I used dried dill but if I can successfully grow fresh dill this summer I think that would be even better.
I’ve made this a few times without blogging it but this time I took some pics so I could share it. Steve grilled some sausage and shrimp and I made a Mexican chopped salad with romaine, tomatoes, roasted corn, black beans, red onion, cilantro and avocado with crushed tortilla chips.
Dill Potato Salad with Hard Boiled Eggs
2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
1½ teaspoons salt, divided
4 tablespoons white wine vinegar, divided (plus more to taste)
1/4 teaspoon pepper
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon minced red onion
1 teaspoon (or more) dried dill (or 1/4 cup fresh dill, minced)
4 hard boiled eggs, cut into quarters
Place potatoes in a large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are just tender, 10 minutes.
Drain potatoes thoroughly, then spread out on rimmed baking sheet. Drizzle 3 tablespoons white wine vinegar over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
Mix remaining 1 tablespoon white wine vinegar, remaining 1/2 teaspoon salt, pepper, mayo, sour cream, red onion and dill in a large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled.
Right before serving, arrange the quartered hard boiled eggs on top.