Follow these steps for perfect results
red potatoes
unskinned
hard-boiled eggs
coarsley chopped
red onion
chopped
dill pickle
chopped
vinaigrette dressing
bottled
fresh dill weed
dried dill weed
salt
mayonnaise
Boil whole unskinned potatoes until tender.
Remove the potatoes from heat.
Dice the potatoes roughly.
Coat the potatoes with the vinaigrette dressing.
Let the potatoes cool.
Mix potatoes gently with chopped hard-boiled eggs, chopped red onion, chopped dill pickle, fresh dill weed or dried dill weed, salt and mayonnaise.
Refrigerate for several hours before serving.
Expert advice for the best results
Add celery for crunch.
Use a high-quality mayonnaise for best flavor.
Chill thoroughly before serving.
Everything you need to know before you start
10 minutes
Yes, can be made a day ahead.
Serve in a bowl, garnished with fresh dill.
Serve as a side dish with grilled meats or sandwiches.
Acidity cuts through the richness
Discover the story behind this recipe
Popular at picnics and barbecues
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