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Dill, Potato and Egg Salad

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  Ingredients:
 
  • 3 shallots (can sub red onions or sweet Vidalia onions if don’t have shallots), peeled and thinly sliced lengthwise (¾ cup)
  • 2 tablespoons white balsamic vinegar (can use balsamic vinegar, or apple cider vinegar or even white vinegar)
  • 2 tablespoons fresh lemon juice
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 tablespoons Dijon mustard
  • ½ cup extra-virgin olive oil
  • ½ cup sliced dill pickles
  • ⅔ cup lightly packed chopped fresh dill
  • 4 hard-cooked eggs, peeled and coarsely chopped
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Instructions:

1.In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes.

2. In a large pot, cover potatoes by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes.

3. Stir mustard and oil into shallot mixture; season with salt and pepper.

4. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days.

5. Before serving, gently fold in dill pickles, dill, and eggs.

 

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