Dill Potato Salad with Blue Cheese
This dill potato salad recipe is simple, fresh, and so easy to make. It's made with baby red potatoes, fresh dill, blue cheese, and hard boiled eggs.
Servings: 10
Ingredients
- 2 hard boiled eggs diced
- 3 lbs. baby red potatoes
- 2 large celery stalks diced (~1 cup)
- 1 bunch green onion diced (~1 cup)
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lemon juice
- 2 tablespoons dijon mustard
- ¼ cup fresh dill minced
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 4 oz. crumbled blue cheese ~½ cup
Instructions
- Prepare the hard boiled eggs: Bring a small pot of water to a boil and gently place the eggs into the boiling water with a slotted spoon. Let the eggs boil for 9 minutes and then remove them from the water with a slotted spoon. Place them in an ice bath. When they have cooled, dice and set aside. For more details on how to boil eggs, check out this post.
- Prepare the potatoes: Cut the potatoes into large, bite-sized pieces (about 1-inch chunks) and place them into the stock pot you will be using. Once you are done cutting all of the potatoes, fill the stock pot with water, just above the potatoes. Give that a stir and drain the water.
- Put the potatoes back into the pot and fill with cold water, about 2 inches above the potatoes. Bring to a boil and cook for 10 minutes. The potatoes should be fork tender but not so soft that when pierced with a fork they fall apart.
- When the potatoes are done, rinse them with cold water and refrigerate for 30 minutes to cool completely.
- While the potatoes are cooling, prepare the sauce and veggies: Add the mayo, sour cream, lemon juice, dill, salt, and pepper to a large bowl. Mix until everything is combined.
- Next, dice the green onion and celery. Set aside.
- After the potatoes have cooled completely, add them to the sauce and mix until the potatoes are completely covered with sauce.
- Stir in the blue cheese crumbles, eggs, green onion, and celery.
- Refrigerate for at least 30 minutes before serving. Top the potato salad with blue cheese crumbles and fresh dill.
Notes
- You can speed the cooling process by placing the potatoes in a single layer on a cookie sheet and then refrigerating.
- This is a great recipe to make the night before. The longer it sits the more the flavors will build.
- The potatoes should be cut into larger bite size pieces. They will break down a little bit while they are being mixed with the other ingredients.
Nutrition
Calories: 331kcal | Carbohydrates: 24g | Protein: 7g | Fat: 24g | Fiber: 3g | Sugar: 3g