Creamy Dill Potato & Egg Salad

Easter is over... do you have leftover hard boiled eggs to use up? Well this recipe for Creamy Dill Potato & Egg Salad is one of my favorites because it uses up a good amount of hard boiled eggs in a delicious way. Yukon gold potatoes and chopped hard boiled eggs are tossed with celery, red onion, dill and a creamy dressing for a bright and filling salad...

I hope you all had a delicious weekend! We celebrated Easter and our weekend was full of amazing eats... from a great brunch out after Easter service and a wonderful ham dinner with The Baron's family. We had fun decorating eggs this past Saturday and with nearly 2 dozen hard boiled eggs left, recipes using them up are welcomed this time of year. An easy way to use up those eggs is to make egg salad. This recipe incorporates both egg and potato into a springtime salad that can be eaten as is or if you don't mind a slight carb overload, it can be used as a sandwich filling. Either way, it's a great dish and one I prefer eating as is. Joel loves it too!

Creamy Dill Potato & Egg Salad
recipe adapted from Dave Lieberman

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery4 hard boiled eggs, chopped
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.