Egg & New Potato Salad Recipe

Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then reduce heat to low and simmer for 8 minutes. Remove from heat and place eggs in ice water to cool.

In the same saucepan, add the potatoes and enough water to cover. Bring to a boil and cook until potatoes are tender, about 10-15 minutes. Drain and let cool slightly.

Peel and chop the boiled eggs.

In a large bowl, whisk together mayonnaise, Dijon mustard, green onions, dill, salt, and pepper.

Add the chopped eggs and potatoes to the bowl, gently tossing to coat with the dressing.

Serve chilled or at room temperature.