Ingredients
- 1/2 pound potatoes
- 2 medium-sized eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 tablespoon extra virgin olive oil
- Pinch of smoked paprika
- 1 tablespoon dill chopped, plus extra for garnish
- Pinch of sea salt and black pepper
Instructions
- Peel the potatoes and slice into 1-inch cubes. Transfer the diced potatoes to a large pot and cover with salted, cold water.
- Bring water to a boil over medium heat. Cook the potatoes for 15 minutes, or until tender. Drain well, then set aside to cool.
- Boil the eggs in water for 10 minutes. Transfer the eggs to a bowl of ice water, and let them cool for 10 minutes. Peel and finely dice the eggs.
- Combine the mayonnaise, mustard, olive oil, smoked paprika, and dill in a bowl. Season with a pinch of salt and black pepper, and mix well.
- Add the cooled potatoes and eggs, then stir to coat gently with the mayonnaise dressing.
- Let the salad chill in the fridge for at least 30 minutes before serving. Garnish with fresh dill and a pinch of smoked paprika.
