Twice-Baked Potato Salad
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My favorite thing about this potato salad is how it comes together in just an hour from start to finish, making it perfect for busy weeknight dinners or last minute potlucks. The beauty of this recipe is its simplicity and incredible value since potatoes are so affordable and filling. I love how the fresh dill adds brightness while the hard boiled eggs provide protein and choline, which supports brain health. The combination of tangy Dijon mustard and creamy mayo creates this irresistible dressing that coats every tender potato chunk. Trust me, once you try this version, it'll become your go to side dish.
Ella x
Ingredients
- 800 gpotatoes
- 300 mlmayonnaise
- 100 mldijon mustard
- 200 gchopped onion
- 150 gchopped bell pepper
- 250 gdiced tomato
- 4 egghard-boiled egg
- 50 gchopped fresh dill(freshly chopped)
Detail level
Instructions
- 1
Boil 800g of potatoes in salted water until tender, then drain and cool.
- 2
In a separate pan, heat 100ml of mayonnaise over low heat until warm.
- 3
Add 100ml of Dijon mustard to the mayonnaise and whisk until smooth.
- 4
Peel the cooled potatoes and mash in a bowl using a fork until chunky.
- 5
In a separate bowl, combine the chopped onion, bell pepper, diced tomato, and chopped hard-boiled egg.
- 6
Add the mayonnaise mixture to the bowl with the vegetables and stir until well combined.
- 7
Fold in the mashed potatoes until the salad is smooth and creamy.
- 8
Stir in 50g of chopped fresh dill and adjust seasoning to taste.
- 9
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 10
Serve chilled, garnished with additional fresh dill if desired.
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