5Yukon gold potatoes (medium), or other waxy potato like Red Bliss
5eggs
4dill pickles (not sweet), small
3-4green onions, sliced
1tbspfresh dill, chopped
salt to taste
2tbspmicrogreens (such as cress, or more dill), optional garnish
Instructions
In a small bowl combine 1/2 cup of mayonnaise, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tbsp water and black pepper, whisk until combined and set aside.
Cook unpeeled potatoes until tender but still firm, drain and air dry in single layer. Cook the eggs and cool until safe to touch. Then peel the potatoes and the eggs.
Dice the potatoes, eggs and pickles in a uniform dice. In a large bowl combine the diced potatoes, eggs, dill pickles, sliced green onions and chopped dill. Add the salad dressing and combine everything with a flexible spatula taking care not to mash the ingredients. Refrigerate for 1 hour.
Sprinkle with 1 tablespoon of fresh dill and/or 1 Tbsp microgreens immediately before serving.
Nutrition Facts
Classic Potato Salad
Amount per Serving
Calories
270
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Cholesterol
144
mg
48
%
Sodium
575
mg
25
%
Potassium
692
mg
20
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
350
IU
7
%
Vitamin C
17.7
mg
21
%
Calcium
86
mg
9
%
Iron
5.5
mg
31
%
* Percent Daily Values are based on a 2000 calorie diet.