Creamy Dill Tater Salad

  • 2 lbs. red potatoes, cut into bite-sized pieces and skin left on
  • 2 tsp. salt
  • 4 whole, uncooked eggs
  • 1 T. pickle brine
  • 1 tsp. dried dill
  • 1 tsp. granulated garlic
  • 1 tsp. Dijon mustard
  • 2 c. mayonnaise
  • 2 T. finely chopped dill pickles
  • 1/3 c. sliced green onions

Place the cut unpeeled potatoes in a large pot and cover with water to about 4 inches above the potatoes. Add the salt and bring to a boil. Reduce to a low boil and boil for 20 minutes. Carefully lower the whole, uncooked eggs into the pot of boiling water on top of the potatoes and simmer an additional 10 minutes. Using a pair of tongs, carefully remove the eggs and place them in a bowl of ice water for 5 minutes before peeling. Check the potatoes with a fork to see if they are soft. If not, continue boiling until they are.

Roughly chop the eggs in large pieces and set aside.

In a large serving bowl, mix the pickle brine, dill, garlic, mustard, and mayonnaise to form a creamy dressing.

Add the potatoes, eggs, dill pickles, and green onions to the dressing and gently mix. Taste and add salt or pepper as needed. Chill until ready to serve.

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes
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