Creamy Dill Potato Salad with Eggs

Steps

1. 1

   Put the potatoes in a large pot, cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil over high heat, then lower to a gentle simmer and cook until a paring knife slides into a chunk with no resistance, 10 to 12 minutes.

2. 2

   Meanwhile, lower the eggs into a small saucepan of gently boiling water and cook for 12 minutes. Move them to a bowl of ice water to chill for at least 5 minutes, then peel and chop.

3. 3

   Drain the potatoes well and spread them on a rimmed baking sheet. While they are hot, sprinkle with the vinegar and 1/2 teaspoon salt; warm potatoes soak up the seasoning. Let cool to room temperature.

4. 4

   In a large bowl, stir together 3/4 cup mayonnaise, the mustard, pepper, celery, onion, pickles and dill.

5. 5

   Gently fold in the potatoes and eggs, adding more mayonnaise if you like it creamier. Taste for salt. Cover and refrigerate until cold, at least 1 hour. Dust with paprika before serving.