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.
8
Side Dish
Organic Valley
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2 lbs Organic Valley Red Potatoes, rinsed and cleaned
1/2 cup Organic Valley Sour Cream
1/4 cup mayonnaise
1 tbsp course-grain mustard
1 tbsp chopped fresh dill or 1 tsp dried dill weed
1 tsp salt
1/2 tsp freshly ground black pepper
3 Organic Valley Large Eggs, hard boiled, coarsely chopped
1/3 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).
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2
While potatoes are cooling, in a large bowl, mix together sour cream, mayonnaise, mustard, dill, salt and pepper.
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3
Add potatoes to bowl and toss well with sour cream mixture.
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4
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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