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Potato Salad with Dill and Mustard
Tender potatoes, tossed through a creamy mustard dressing with plenty of fresh dill, a summer barbecue staple.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
easy
Cuisine
American
vegetarian
Ingredients
1kgbaby potatoes, halved
3eggs, hard-boiled and chopped
4spring onions, sliced
3 tbspmayonnaise
2 tbspsour cream
1 tbspwholegrain mustard
2 tbspfresh dill, chopped
1 tbspapple cider vinegar
salt and pepperto taste
Instructions
1
Cook potatoes in salted boiling water 15 minutes until just tender. Drain and cool completely.
2
Whisk mayonnaise, sour cream, mustard, vinegar and dill. Season well.
3
Gently toss potatoes, eggs and spring onions with the dressing.
4
Taste and adjust seasoning. Refrigerate until ready to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
350
Protein
10.8g
Fat
14g
Carbs
45.1g
Fiber
6.2g
Sodium
185mg
Reviews
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