Potato and egg salad assembled in layers and drizzled with a creamy mayonnaise-based dressing between each layer. This delicious potato & egg salad is made with potatoes, hard-boiled eggs, dill pickles, celery, green onions, homeamde mayonnaise and finished with freshly chopped dill. The recipe has the ingredients of a classic potato salad with added eggs making it a perfect side dish for any special occasion (great for Christmas or Easter).
Begin by boiling the potatoes and eggs. When they are done, drain them and let cool down with a cold water bath.
While the potatoes and eggs are cooling, prepare the other ingredients: finely dice the celery stalks, dill pickles, green onions and fresh dill.
To make the dressing, in a bowl whisk together mayonnaise, dijon mustard, vinegar, salt and pepper. You can also add a little bit of fresh chopped dill here.
Transfer dressing to a zip-loc bag and cut a tiny hole in the corner of the bag. You will be squeezing the mayo in thin strips between salad layers. See pictures in the post above.
Layer Up The Salad
Start with the potato layer, grate 2 potatoes at the bttom of the dish. I’m using a 9 inch round glass dish to make the layers visible. Add just a touch of mayo under the potato layer if you like. Season with salt (especially the potato layer) and drizzle on some mayo dressing over the grated potatoes.
You can spread mayo gently and evenly over the top with a spatula or just leave like it is for an airy look. I prefer not to touch it, it’s faster, looks better and the taste is not really affected if you drizzle a thorough layer.
Continue with onion layer (finely chopped green onion or red onion), followed by a layer of diced dill pickles, top with a drizzle of mayo dressing.
Continue with corn layer (optional, if using) and egg layer (grated). Drizzle mayo dressing between layers.
Finish with diced celery and another mayonnaiese layer. Then start all over – building the salad layers again: potato, onion, dill pickles, celery and egg, until you fill the dish up.
Finish with freshly chopped dill on top and let all the flavors blend together for a couple of hours. The layers will set and will be easier to serve without falling apart (when scooped).