Share your finished recipe with #OVRECIPES
Picnic Potato Salad
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.
25 MIN PREP
25 MIN TOTAL
8 servings
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
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).
While potatoes are cooling, 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.
© Organic Valley 2024. All rights reserved.
Product used in this recipe
