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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.


  • 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


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.


Refrigerate until ready to serve.

Stir before serving.