Food & Cooking Recipes Salad Recipes Dill, Potato, and Egg Salad Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 2, 2020 Rate PRINT Share Close Photo: Petrina Tinslay Prep Time: 35 mins Total Time: 35 mins Yield: 8 to 10 Serves No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced eggs and chunky potatoes a lively zing in this tasty side dish. Ingredients 3 shallots, peeled and thinly sliced lengthwise (¾ cup) 2 tablespoons white balsamic 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 cornichons ⅔ cup lightly packed chopped fresh dill 4 hard-cooked eggs, peeled and coarsely chopped Directions In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes. 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. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. 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. Before serving, gently fold in cornichons, dill, and eggs. Originally appeared: Martha Stewart Living, June 2019 Rate It PRINT