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Transform leftover hard-boiled eggs into a hearty side dish - Classic Egg Potato Salad! Seasoned with McCormick® dill and ground mustard, it’s a perfect menu addition to your next potluck or picnic.
Place potatoes in large saucepan. Cover with water. Bring to boil. Boil 10 minutes or until potatoes are fork-tender. Drain well in colander. Let cool.
Mix mayonnaise, sour cream, dill weed, mustard, sea salt and pepper in large bowl until well blended. Add potatoes, celery and onion; toss gently to coat. Gently toss in eggs. Cover.
Refrigerate until ready to serve. Stir before serving.