Potato Salad with Dill and Mustard

Name: Potato Salad with Dill and Mustard
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1kg baby potatoes, halved; 3 eggs, hard-boiled and chopped; 4 spring onions, sliced; 3 tbsp mayonnaise; 2 tbsp sour cream; 1 tbsp wholegrain mustard; 2 tbsp fresh dill, chopped; 1 tbsp apple cider vinegar; salt and pepper to taste

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

Cook potatoes in salted boiling water 15 minutes until just tender. Drain and cool completely.

Whisk mayonnaise, sour cream, mustard, vinegar and dill. Season well.

Gently toss potatoes, eggs and spring onions with the dressing.

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

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