Picnic Potato Salad

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Picnic Potato Salad on a red and white checked picnic blanket.

The classic potato salad is made even better with Organic Valley® Red Potatoes and Sour Cream. A summer picnic is so much better with a chilled organic dish like our picnic potato salad.

Featured in:Superb Simple Side Dishes for Summer Cookouts
25 min Prep25 min Total
25 min Prep•25 min Total
8 Servings
Picnic Potato Salad on a red and white checked picnic blanket.
25 min Prep25 min Total
25 min Prep•25 min Total
8 Servings

The classic potato salad is made even better with Organic Valley® Red Potatoes and Sour Cream. A summer picnic is so much better with a chilled organic dish like our picnic potato salad.

Featured in:
Superb Simple Side Dishes for Summer Cookouts
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Ingredients

  • 2 pounds red potatoes, rinsed and cleaned
  • ¼ cup mayonnaise
  • 1 tablespoon coarse-grain mustard
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup chopped fresh chives or thinly sliced green onions

Directions

  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. While potatoes are cooling, in a large bowl, mix together sour cream, mayonnaise, mustard, dill, salt and pepper.
  3. Add potatoes to bowl and toss well with sour cream mixture.
  4. Stir in chopped eggs and chives. Cover; refrigerate at least 3 hours before serving. Garnish with additional chopped dill or chives as desired.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  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. While potatoes are cooling, in a large bowl, mix together sour cream, mayonnaise, mustard, dill, salt and pepper.
  3. Add potatoes to bowl and toss well with sour cream mixture.
  4. Stir in chopped eggs and chives. Cover; refrigerate at least 3 hours before serving. Garnish with additional chopped dill or chives as desired.

© Organic Valley 2026. All rights reserved.

© Organic Valley 2026. All rights reserved.