4.5
2 ratings

Classic Egg Potato Salad

The perfect barbecue side dish
Classic Egg Potato Salad
Photo courtesy of McCormick

This classic egg potato salad is the perfect side dish to bring along to a picnic, dinner party or summer barbecue. 

Recipe courtesy of McCormick.

Ready in
45 m
30 m
(prepare time)
15 m
(cook time)
12
Servings
207
Calories Per Serving

Ingredients

  • 3 Pounds Yukon gold potatoes, cubed
  • 1/2 Cup mayonnaise
  • 1/2 Cup sour cream
  • 1 Teaspoon dill weed
  • 1 Teaspoon ground mustard
  • 1 Teaspoon sicilian sea salt
  • 1/2 Teaspoon ground black pepper
  • 1/2 Cup chopped celery
  • 1/4 Cup chopped red onion
  • 6 hard-boiled eggs, peeled and chopped

Directions

Place potatoes in a large saucepan.

Cover with water.

Bring to boil.

Boil 10 minutes or until potatoes are fork-tender.

Drain well in a colander.

Let cool.

Mix mayonnaise, sour cream, dill weed, mustard, sea salt and pepper in large bowl until well blended.

Add potatoes, celery and onion; toss gently to coat.

Gently toss in eggs.

Cover.

Refrigerate until ready to serve.

Stir before serving.

Nutritional Facts
Servings12
Calories Per Serving207
Total Fat12g18%
Sugar2gN/A
Saturated3g15%
Cholesterol83mg28%
Protein5g10%
Carbs21g7%
Vitamin A48µg5%
Vitamin B120.2µg10.4%
Vitamin B60.4mg28.6%
Vitamin C23mg25%
Vitamin D0.5µg3.2%
Vitamin E0.3mg1.9%
Vitamin K4µg3%
Calcium38mg4%
Fiber3g11%
Folate (food)30µgN/A
Folate equivalent (total)30µg8%
Iron1mg7%
Magnesium31mg7%
Monounsaturated3gN/A
Niacin (B3)1mg8%
Phosphorus114mg16%
Polyunsaturated5gN/A
Potassium535mg11%
Riboflavin (B2)0.2mg12.3%
Sodium252mg10%
Thiamin (B1)0.1mg9.3%
Water119gN/A
Zinc0.6mg5.4%