Classic Egg Potato Salad

Name: Classic Egg Potato Salad
Prep time: 30 min
Cook time: 15 min
Yield: 12
Cuisine: American,
Ingredients: 3 pounds Yukon gold potatoes cubed (about 5 cups); 1/2 cup mayonnaise; 1/2 cup sour cream; 1 tsp dill weed; 1 tsp mustard ground; 1 tsp sicilian sea salt; 1/2 tsp black pepper ground; 1/2 cup chopped celery; 1/4 cup chopped red onion; 6 hard-boiled eggs peeled and chopped

Transform leftover hard-boiled eggs into a hearty side dish - Classic Egg Potato Salad! Seasoned with McCormick® dill and ground mustard, it’s a perfect menu addition to your next potluck or picnic.

30m

PREP TIME

15m

COOK TIME

207

CALORIES

10

INGREDIENTS

Servings: 12

Ingredients

3 pounds Yukon gold potatoes, cubed (about 5 cups)
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon McCormick® Dill Weed
1 teaspoon McCormick® Ground Mustard
1 teaspoon sicilian sea salt
1/2 teaspoon McCormick® Pure Ground Black Pepper
1/2 cup chopped celery
1/4 cup chopped red onion
6 hard-boiled eggs, peeled and chopped

KEY PRODUCTS

INSTRUCTIONS

1 Place potatoes in large saucepan. Cover with water. Bring to boil. Boil 10 minutes or until potatoes are fork-tender. Drain well in colander. Let cool.
2 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.
3 Refrigerate until ready to serve. Stir before serving.