Dill Summer Side (Printable Recipe Version)
Potatoes meet dill and crisp veggies for a creamy summertime side.
# Ingredients You’ll Need:
→ Main Things
01 -
1 tablespoon apple cider vinegar
02 -
2 sticks celery, diced small
03 -
2 teaspoons celery salt
04 -
1 bunch fresh dill, roughly chopped
05 -
1.4 kg waxy potatoes
06 -
8 hard-boiled eggs
07 -
1 tablespoon white wine vinegar
08 -
2 teaspoons salt
09 -
2 little pickles (homemade if you can), finely diced
10 -
3 tablespoons medium mustard
11 -
120 ml mayonnaise (homemade is awesome)
12 -
2 tablespoons pickle juice
13 -
1 tablespoon black pepper, freshly ground
# Steps to Make It:
01 -
Top your salad with a sprinkle of dill, let it chill for at least 5 minutes, then dig in.
02 -
Stir in the chopped dill, then give it a taste and add a little more salt and pepper if you want.
03 -
Pour over the dressing. Stir carefully so everything gets nicely coated.
04 -
Grab a big bowl. Gently mix in the potatoes, eggs, chopped celery, and those diced pickles.
05 -
Combine the mayonnaise, both vinegars, mustard, pickle juice, celery salt, regular salt, and black pepper in a bowl. Blend it all together well, then leave it aside.
06 -
Boil the potatoes in salty water for 10 minutes. Make sure a fork slides in easy. Drain and let them cool off. Peel them next. Smash a quarter of the potatoes with a fork (or masher) and chop the rest chunky.
# Extra Information:
01 -
If you want the best flavor, put it together a few hours ahead. Let it hang out in the fridge so the flavors can come together.