This 10-Minute Potato, Dill and Egg Salad Is the Budget-Friendly Picnic Hero You’ll Make on Repeat
Meet the weeknight game-changer: a bright, no-fuss dish that doubles as a light dinner and a scene-stealing side.
File this under everyday food that behaves itself: a soft, herb-bright potato salad that works as a side with meat or fish, and easily passes for a light dinner on warm evenings. It is simple, breezy, and built from ingredients you probably already have. Fresh dill takes the lead, the texture stays tender, and the whole thing tastes like summer without trying too hard.
What you need
- Boiled potatoes, skin-on, then peeled – 500 g
- Fresh cucumber – 1 piece (about 120 g)
- Hard-boiled eggs – 2 pieces
- Fresh dill – 30 g (a big bunch)
- Green onions – 20 g (a few stalks)
- Sour cream 15% – 3 tbsp
- Table mustard – 1 tsp
- Salt – to taste
- Freshly ground black pepper – a pinch
- 9% vinegar – 0.5 tsp (optional)
How to make it
Start with the basics. Simmer potatoes in salted water until tender, about 20–25 minutes after the water starts to boil. Let them cool, peel off the skins, and cut into medium cubes. Boil the eggs hard, 8–10 minutes after the water returns to a boil. Cool them under cold water, peel, and dice to match the potatoes.
Rinse the cucumber and, if the skin tastes bitter or feels tough, peel it. Cut it into the same size cubes as the potatoes and eggs. Wash the dill and green onions well, pat dry, and chop. Keep the dill on the slightly chunky side so its aroma really shows up in the salad.
Whisk together the dressing in a small bowl: sour cream and table mustard, then salt, black pepper, and the vinegar if you want that extra spark. A quick whisk with a fork is enough to make it smooth and creamy with a gentle tang.
In a large bowl, bring everything together: potatoes, eggs, cucumber, and the herbs. Fold gently so the potato cubes stay intact. Pour over the dressing and fold again until every bite is lightly coated. Let the salad rest for 15–20 minutes at room temperature so the flavors settle in and make friends.
Serve it like this
Serve slightly chilled or at room temperature. It pairs neatly with baked fish, chicken patties, or the simple pleasure of fresh bread and a slice of tomato. A small dill sprig on top finishes the look. Expect it to become a repeat guest on your table.