Picnic Potato Salad
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1814.36 g yukon gold potatoes
- 3 hard-cooked eggs, peeled and grated
- 236.59 ml mayonnaise
- 118.29 ml diced celery
- 118.29 ml sour cream
- 78.78 ml finely chopped sweet onion
- 59.14 ml sweet pickle relish
- 14.79 ml spicy brown mustard
- 4.92 ml salt
- 3.69 ml fresh ground pepper
directions
- Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool 15 minutes.
- Peel potatoes, and cut into 1-inch cubes.
- Combine the potatoes and eggs in a bowl.
- Stir together the mayo and next 7 ingredients; gently stir into the potato mixture.
- Serve immediately or cover and chill 12 hours.
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Reviews
-
We had this last night. It's a good, basic potato salad recipe. Since its just two of us I cut the recipe in half except I used the 3 hard-boiled eggs. I chopped up the eggs finely, I didn't grate them. (I've never heard of grating eggs.) Next time I would definetely double the amount of mustard or maybe even triple it. Made for My-3-Chefs June 2012.