Potato salad is one of those classic side dishes that never disappoints. There are so many different variations to this dish and they are all delicious and unique in their own way. I like to add lemon zest and dill for a super fresh and flavorful salad. I also like to add hardboiled egg for a really nice texture and flavor. I tend to like my potato salad without too much mayonnaise. With this recipe you can adjust the amount to dressing to your liking and save the rest for later.
2 pounds white potatoes
4 hardboiled eggs
2/3 cup mayonnaise
4 tablespoons dijon mustard
zest of 1 lemon
1/4 cup chopped fresh dill
Steam potatoes until tender. Large potatoes take about 35 minutes. Adjust the cooking time depending on the size of your potatoes. It also may be necessary to cut any larger potatoes in half to allow the potatoes to cook evenly.
Meanwhile, in a small bowl combine mayonnaise, mustard, lemon zest, and dill.
When the potatoes are finished cooking and are cool enough to handle, chop into bite sized wedges and place in a large bowl with the eggs. Pour dressing over top in small increments until you have the amount you desire. Keep in mind, you may have leftover dressing depending on your preference.
Refrigerate and serve cold or at room temperature.