Total Time
4hrs 40mins
Prep 40 mins
Cook 4 hrs

You don't have to be on a houseboat to enjoy this delicious potato salad! It's great for summer picnics or potlucks also. The cooking time reflects the chilling time.

Ingredients Nutrition


  1. Boil potatoes with skins on, in salted water until just tender. Drain and cool to lukewarm. Peel; cut into 1/2 inch cubes. Pour Italian dressing over potatoes and sprinkle with the 1/2 teaspoon of salt. Toss to coat. Refrigerate, covered, several hours or overnight.
  2. Chop 9 eggs and add with the pickles, radishes, celery, and onions to the potatoes. Mix mayonnaise, sour cream, mustard, salt, celery seed and pepper together. Fold into potato mixture. Refrigerate, covered, until serving time. Garnish with the remaining 3 eggs cut into slices or wedges.

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