A creamy, tangy, and crunchy old-fashioned potato salad with tender chunks of eggs, fresh dill, and a subtle mustard kick, perfect for picnics and potlucks.
Leave potatoes slightly warm when mixing to absorb dressing better. Chill for at least 1 hour for best flavor. Use ice bath for eggs to ease peeling. Use gentle folding to keep potato chunks intact. Adjust seasoning after chilling.
Keywords: potato salad, old fashioned, picnic side, eggs, creamy, dill, mustard, easy recipe, potluck