Picnic Potato Salad

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READY IN: 1hr 30mins
Recipe by ratherbeswimmin

In ‘Williams-Sonoma: Picnics and Tailgates’

Ingredients Nutrition


  1. Place the potatoes in a large pot with water to cover.
  2. Bring to a boil, decrease heat to medium, cook, uncovered, until tender but slightly resistant when pierced, about 30 minutes.
  3. Drain and let cool; do not peel.
  4. Cut into 1 ½ inch pieces and place in a bowl.
  5. In a small bowl, combine the sour cream, mayonnaise, celery, green onion, celery seeds, chopped parsley, eggs, mustard, and salt and pepper to taste; mix well.
  6. Pour the dressing over the potatoes and toss to coat.
  7. Taste and adjust the seasonings.
  8. Cover and refrigerate for at least 1 hour or for up to 8 hours.
  9. Transfer the salad to a transportable serving bowl and garnish with parsley sprigs.
  10. Cover and keep chilled until ready to serve.

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