A fresh and creamy potato salad with red-skinned potatoes, perfect for picnics and barbecues.
Preparation time
20min
Cooking time
15min
Ingredients
8 Servings
- 0.5 tsp black pepper
- 0.5 cup celery
- 3 eggs
- 0.5 cup green onions
- 1.5 cups mayonnaise
- 1 tbsp mustard
- 6 cups red-skinned potatoes
- 1 tsp salt
- 1 cup sour cream
Directions
Step 1
Boil the red-skinned potatoes until tender. Drain and let them cool.
Step 2
Hard boil the eggs. Once cooked, peel and chop them.
Step 3
In a large bowl, combine the mayonnaise, sour cream, mustard, salt, and black pepper.
Step 4
Add the chopped potatoes, eggs, green onions, and celery to the bowl. Mix well to combine.
Step 5
Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.