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Use Yukon gold, red or all-purpose potatoes in this classic potato salad.
5 cups cubed potatoes (about 3 pounds)
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup chopped celery
1/4 cup sliced green onions
1 1/2 teaspoons McCormick® Mustard Seed
1 1/2 teaspoons Lawry's® Seasoned Salt
Bring potatoes to boil in lightly salted water in large saucepan. Cook 10 minutes or until potatoes are fork-tender. Drain well. Cool slightly.
Mix remaining ingredients in large bowl. Add potatoes; toss gently to coat.
Serve immediately or refrigerate until ready to serve.
• Stir 1 teaspoon McCormick® Dill Weed into mayonnaise mixture.
• Make it your own by adding chopped hard-cooked eggs, crumbled bacon, chopped ham or chopped dill pickles to the potato salad.
(Amount per serving)
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