Creamy Potato Salad
Whitney Miller shares her twist on a family classic creamy potato salad—grated eggs for smoothness and added dill, perfect for your next picnic or celebration.
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Ingredients
- 4 large russet potatoes, peeled and cut into 1/2- to 3/4-inch cubes (2 pounds potatoes)
- 1 1/4 teaspoons fine sea salt, divided
- 2 large eggs
- 1 1/4 cups mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon diced dill pickles
- 1 1/2 teaspoons chopped fresh dill or ½ teaspoon dried dill
- 1/4 teaspoon cracked black pepper
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