Description
A refreshing, herby side dish blending tender cubed potatoes, soft-boiled eggs, and zesty dill in a tangy mayonnaise-mustard dressing. Light, halal-friendly, and perfect for summer picnics.
Ingredients
4 lbs Yukon Gold or Red Potatoes (cubed for even cooking)
6 large Eggs (large)
1/4 cup Dill (fresh or pickled, finely chopped)
1 1/2 cups Mayonnaise (full-fat for creaminess)
1 tbsp Mustard (Dijon or yellow)
1 medium Red Onion (thinly sliced)
1 tbsp Apple Cider Vinegar (optional for brightness)
Instructions
Cut potatoes into 1-inch cubes. Dice red onion and chop dill. Set aside 6 soft-boiled eggs.
Boil potatoes in salted water (1 tbsp salt) for 12-15 minutes until tender. Drain and cool to room temperature.
Cook eggs in saucepan, cover with water, bring to boil, then remove from heat. Let sit 8 minutes, cool in ice water, peel, and halve.
In a large bowl, whisk mayo, mustard, vinegar, and dill. Fold in cooled potatoes.
Add eggs and red onion to the bowl. Toss gently to coat without crushing.
Chill for at least 30 minutes before serving.
Notes
Use 1 tbsp salt in boiling water for potatoes. For safest egg handling, ensure eggs are fully cooled and stored properly before adding to the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 2g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg