Picnic Potato Salad

In ‘Williams-Sonoma: Picnics and Tailgates’

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 3  lbs new potatoes
• 3⁄4 cup sour cream
• 3⁄4 cup mayonnaise
• 2  celery ribs, finely diced
• 2  tablespoons  chopped green onions
• 2  teaspoons celery seeds
• 1⁄4 cup  chopped fresh flat-leaf parsley, plus sprigs for garnish
• 2  hard-boiled eggs, coarsely chopped
• 1  teaspoon dry mustard
•  salt
•  white pepper

Directions

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.