Dilled Potato Salad

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45 minutes 6 Servings Print RecipeEmail Recipe


6 new potatoes (skins on)
1mediumred onion (sliced thin)
1 1⁄2cupgreen peas (fresh or frozen/thawed)
2 eggs (hard-cooked and sliced thin)
2tablespoonfresh dill (chopped)
  salt and white pepper ( to taste)
 sprigfresh parsley (for granish - optional)


Bring the potatoes to a boil in water to cover in a large saucepan. Cook them until they are tender, about 20 minutes. Drain them in a colander and let them cool slightly. When they are cool enough to handle, cut them in halves, if they are small, or wedges.

Transfer the potatoes to a large serving bowl. Add the remaining ingredients, and toss gently. Refrigerate, covered, for at least 1 hour. Serve chilled or at room temperature, garnished with parsley, if you like.


Preparation time does not include refrigeration time.

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