Picnic Potato Salad

Prep time
25 minutes
Total Time
3 hours 25 minutes
5 ratings
Picnic Potato Salad

Red-skinned potatoes add eye appeal and a hint of summer-sweet-and-savory to an all-American favorite.


  • 2 pounds small red potatoes rinsed clean
  • 12 cup Organic Valley Sour Cream
  • 14 cup mayonnaise
  • 1 tablespoon coarse-grain mustard
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 12 teaspoon freshly ground black pepper
  • 3 large hardboiled Organic Valley Eggs, coarsely chopped
  • 13 cup chopped fresh chives or thinly sliced green onions


  1. 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).
  2. 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.
  3. Stir in chopped eggs and chives. Cover; refrigerate at least 3 hours before serving. Garnish with additional chopped dill or chives as desired.

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Airen from Santa Fe New Mexico on June 4th, 2015
Basic Recipe with
Personal Flourishes
Worchester Teriyaki or
Soy with
Bacon Bits to
Charisma from WPB, FL on April 24th, 2015
Gotta try it!
Marlana from Statesville on July 12th, 2014
Sounds yummy!
Carrie from Packer Land on June 8th, 2014
This potato salad is awesome as is. Thanks for a fabulous recipe!!!
Christine from Thousand Oaks, CA on June 6th, 2014
Great sour cream
April from on May 23rd, 2014
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!!
Angi from Indiana on May 22nd, 2014
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.
Susann from New York City on May 20th, 2014
Potato salad with eggs? Fabulous!
Egg salad with potatoes? Brilliant!
I've done both but the addition of sour cream is sheer genius.
I thank you from the very bottom of my wooden spoon.
jim from 34452,(fla) on May 20th, 2014
sounds great

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