Red Potato Salad with Dill

Step 1

Prepare and cut potatoes, celery, onions and dill. (Alternately, you can also start with preparing the potatoes and chop the rest of the ingredients while they are cooking or chilling.)

Step 2

In a large pot, put cut potatoes into water. Add 1 tablespoon of salt and stir. Bring water to a boil and reduce heat to medium, cook for 20 minutes (check at or until desired firmness is reached.

Step 3

Drain potatoes completely. Refrigerate until completely chilled throughout.

Step 4

While the potatoes are boiling, you can also boil the eggs by bringing water to a rolling boil, spoon each egg in, turn heat off and let them sit in the water for 10-12 mins. When the time is up, spoon eggs out of the water, rinse in cold water to prevent them from cooking further and put into a bowl and refrigerate until chilled. (You could also peel them under cold running water, right after they are cooked but I usually peel them later.) When they are completely chilled, remove shells and chop.

Step 5

Combine chilled potatoes, chopped celery, chopped onions, fresh chopped dill, chopped hard-boiled eggs, mayonnaise, Dijon mustard. You can add any additional salt and pepper to taste now or before serving. Garnish with extra dill sprigs. You can serve right away or chill in the refrigerator. Serve and enjoy!