Picnic Potato Salad

(from saymyname’s recipe box)

Source: Southern Living

Serves 8 people

Categories: Potatoes, Salad

Ingredients

  • 4 lbs yukon gold potatoes
  • 3 hard-cooked eggs, peeled and grated
  • 1 cup mayonnaise
  • 1/2 cup diced celery
  • 1/2 cup sour cream
  • 1/3 cup finely chopped sweet onion
  • 1/4 cup sweet pickle relish
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon salt
  • 3/4 teaspoon fresh ground pepper

Directions

  1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool 15 minutes.

  2. Peel potatoes, and cut into 1-inch cubes.

  3. Combine the potatoes and eggs in a bowl.

  4. Stir together the mayo and next 7 ingredients; gently stir into the potato mixture.

  5. Serve immediately or cover and chill 12 hours.

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