1⁄3cup chopped fresh chives or thinly sliced green onions
Cook whole potatoes in boiling water until just tender, about 20 minutes. Drain in a colander and cover with a towel for 10 more minutes. Once cool enough to handle, cut in half (or quarters if the potatoes are larger).
Meanwhile, in a large bowl, mix together sour cream, mayonnaise, mustard, dill, salt and pepper. Add potatoes to bowl and toss well with sour cream mixture.
Stir in chopped eggs and chives. Cover; refrigerate at least 3 hours before serving. Garnish with additional chopped dill or chives as desired.
Angie, the mayonnaise you BUY in a jar never has raw eggs. That started years and years ago when our grandparents made home-made raw egg mayo. I don't believe anyone does that anymore...at least not for picnic salad. So, enjoy mayonnaise at a picnic!!
I thought that "picnic potato salad" was, by definition, mayo-free. It's the raw egg in the mayo which makes potato salads unsuitable for picnics. This recipe appears to retain that food-poisoning risk if not kept cool properly. This looks like a nice recipe, but I would serve it at home rather than a picnic.
i keep trying to print the sour cream coupon but have been unsuccessful -- it sounded like it was printing but then the paper came out blank twice; so i tried to change the cartridge but now it says i've reached my limit...