Classic Egg Potato Salad

Classic Egg Potato Salad
4.5 from 2 ratings
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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.
Prep Time
30
minutes
Cook Time
15
minutes
Servings
12
servings
Classic Egg Potato Salad
Total time: 45 minutes
Ingredients
  • 3 pound 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
  1. Place potatoes in a large saucepan.
  2. Cover with water.
  3. Bring to boil.
  4. Boil 10 minutes or until potatoes are fork-tender.
  5. Drain well in a colander.
  6. Let cool.
  7. Mix mayonnaise, sour cream, dill weed, mustard, sea salt and pepper in large bowl until well blended.
  8. Add potatoes, celery and onion; toss gently to coat.
  9. Gently toss in eggs.
  10. Cover.
  11. Refrigerate until ready to serve.
  12. Stir before serving.
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