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.
30m
PREP TIME
15m
COOK TIME
207
CALORIES
10
INGREDIENTS
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.
30m
PREP TIME
15m
COOK TIME
207
CALORIES
10
INGREDIENTS
Ingredients 12 Servings
- 3 pounds Yukon gold potatoes, cubed (about 5 cups)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon McCormick® Dill Weed
- 1 teaspoon McCormick® Ground Mustard
- 1 teaspoon sicilian sea salt
- 1/2 teaspoon McCormick® Ground Pepper Black
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 6 hard-boiled eggs, peeled and chopped
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Refrigerate until ready to serve. Stir before serving.
NUTRITION INFORMATION
(per Serving)
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