A perfect summer side dish, bursting with the fresh flavor of dill! This is one of my mother Maggie’s recipes that was requested for all summer time picnics and barbecues. Maggie would sometimes add a little pickle juice to the dressing for an extra taste of dill. If serving a larger group, double the recipe.
4 large red potatoes boiled, cooled, pealed and cut in 1-2” dice
8 eggs boiled, cooled, peeled and cut 1-2” dice
½ cup of finely diced dill pickles
2 tablespoons of finely diced yellow onion
1 cup of mayonnaise
½ cup of sour cream
2 tablespoons of Miracle Whip
1 tablespoon of finely diced fresh dill – use more if you like dill (dried dill weed can be used as well – try about 1 -2 teaspoons)
1 tablespoon of mustard
1 teaspoon of celery salt
In a large bowl, place all the salad ingredients. To make dressing, blend all the dressing ingredients in a medium sized bowl. Pepper may be added at this point. Salt is not recommended, because the celery salt provides enough salt. Pour dressing over salad and gently fold into the salad until completely dressed. Chill for about 30 minutes to an hour and serve. Garnish with paprika if desired. A tip from my Norwegian heritage for making eggs so they do not have the greenish/gray layer on the inside is to place eggs in water and bring to a boil. Remove from burner, but keep covered and let sit for 15 minutes. Remove and you will have a perfect hard boiled eggd!