Dijon & Dill Egg Potato Salad
Summer means that Barbecue Season is in full swing, and what better side dish to serve at a BBQ than potato salad. While we did not host a Barbecue on 4th of July, we did have family over for dinner after a fun and gorgeous day at the beach! We had quite an array of foods that night, this side dish being one of them!
This potato salad was so delicious, and everyone in our family really enjoyed it! This side dish accompanied many other main dishes and side dishes some of which included sliders, barbecue ribs, deviled eggs, veggie platters, tomato pie, Mac n’ Cheese, and of course our patriotic berry pie.
Let us know your favorite BBQ recipes and side dishes! Labor Day is coming up, so we will definitely be looking for some good barbecue dishes to make!
a. Ingredients:
1 ½ pounds of small red and white potatoes
6 hard boiled eggs
1 cup of mayonnaise
1 ½ tsp of Dijon Mustard
½ cup of fresh dill
1 ½ tsp of shallot vinegar or plain white vinegar
Salt and pepper to taste
b. Directions:
Bring the potatoes to a boil in salted water; reduce heat and cook for 20 minutes; drain and let cool
Meanwhile in a medium bowl mix the mayonnaise, Dijon mustard, dill, vinegar, and salt and pepper
When potatoes are cooled, cut them in half; add the mayonnaise mixture and combine well
Slice the eggs and fold them in gently
Chill for at least 1 hour before serving
