Kittencal's Potato Salad With Eggs

READY IN: 5hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the potatoes in boiling salted water until just fork-tender.
  • Lift out with a slotted spoon into a large bowl.
  • Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
  • Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
  • Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
  • After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
  • Pour over the dressing and mix well to combine.
  • Season with more salt and pepper.
  • Cover and chill for a minimum of 2 hours before serving.
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