Spring Potato Salad
Rated 5.0 stars by 1 users
Category
Soups & Salads
Ingredients
- 3 lbs. small red potatoes
- 1 Tbsp. The Spice Hunter Deliciously Dill Blend
- 1 Tbsp. water
- ¾ cup mayonnaise
- ¾ cup sour cream
- 2 tsp. Dijon mustard
- 4 hard-boiled eggs, chopped
- 1/3 cup celery, chopped
- Salt and pepper to taste
Directions
Quarter potatoes, place in a large pot and cover with water. Bring to a boil and cook until just tender. Drain and set aside to cool to room temperature. While potatoes are cooling, stir the seasoning, mayonnaise, sour cream and mustard together in a large bowl. Add the cooled potatoes and celery to the large bowl and stir to coat. Gently fold in the hard-boiled eggs. Add salt and pepper to taste and refrigerate for at least 3 hours.
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