Martha Stewart’s Dill, Potato, and Egg Salad Copycat Recipe

Martha Stewart’s Dill, Potato, and Egg Salad is a fresh and flavorful twist on a classic potato salad. Featuring Yukon Gold potatoes, hard-cooked eggs, fresh dill, cornichons, and a zesty shallot-lemon dressing, this salad is perfect for summer gatherings, picnics, or elegant brunches.

Why Everyone Will Love This Recipe

The combination of tender potatoes, tangy cornichons, fragrant dill, and perfectly cooked eggs delivers layers of flavor and texture. The shallot-lemon dressing brightens the dish, making it lighter and more refreshing than traditional mayonnaise-based potato salads.

What Is the Dish?

A Mediterranean-style potato salad with dill, eggs, cornichons, and a light, tangy vinaigrette. This version emphasizes fresh herbs and a balanced, zesty dressing for a sophisticated flavor profile.

Cooking Tips

• Soak shallots in cold water to reduce pungency and soften their bite.
• Use Yukon Gold potatoes for creamy texture and buttery flavor.
• Dress potatoes while still warm to help them absorb the vinaigrette.
• Gently fold in eggs, dill, and cornichons at the end to maintain texture.
• Adjust seasoning with kosher salt and freshly ground pepper to taste.

Frequently Asked Questions

Can I Make This Ahead of Time?

Yes, you can prepare the salad up to 2 days in advance. Store in the refrigerator and fold in eggs, dill, and cornichons just before serving for best texture.

Can I Use Other Potatoes?

Yes, red potatoes or fingerlings work, but Yukon Golds provide the best creaminess.

Can I Make It Vegan?

Omit the eggs and substitute extra cornichons or roasted vegetables for a vegan-friendly salad.

Can I Use Other Herbs?

Fresh tarragon or parsley can be used alongside or instead of dill.

Is This Dish Gluten-Free?

Yes, this recipe is naturally gluten-free.

How to Store

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The potatoes may soften slightly over time; gently stir before serving.

How to Freeze

Freezing is not recommended, as potatoes and eggs lose texture when thawed. For best results, serve fresh or refrigerate only.

Ingredients

• 3 shallots, peeled and thinly sliced lengthwise (¾ cup)
• 2 tbsps white balsamic vinegar
• 2 tbsps fresh lemon juice
• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• Kosher salt and freshly ground pepper, to taste
• 2 tbsps 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

How to Make Martha Stewart's Dill, Potato and Egg Salad

1. In a large bowl, soak shallots in cold water 5 minutes, then drain. Toss with vinegar and lemon juice and let stand 15 minutes.
2. Cover potatoes with at least 2 inches of water in a large pot, season generously with salt, and bring to a boil. Cook 8–10 minutes until tender.
3. Stir Dijon mustard and olive oil into shallot mixture. Season with salt and pepper.
4. Drain potatoes and add to shallot dressing while still warm. Gently stir to coat. Let stand until no longer warm, about 1 hour, or refrigerate.
5. Just before serving, gently fold in cornichons, dill, and coarsely chopped eggs.
6. Transfer to a serving dish and enjoy at room temperature or chilled.