Picnic Potato Salad

Picnic Potato Salad Recipe
Photo: Beth Dreiling Hontzas; Styling: Amy Burke

You'll find a version of this hearty salad everywhere from backyard cookouts to bereavement platters. Add a sprinkling of cooked and crumbled bacon just before serving to put it over the top.

4

Worthy of a special occasion

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Other: 55 Minutes

Ingredients

4 pounds Yukon gold potatoes
3 hard-cooked eggs, peeled and grated
1 cup mayonnaise
1/2 cup diced celery
1/2 cup sour cream
1/3 cup finely chopped sweet onion
1/4 cup sweet pickle relish
1 tablespoon spicy brown mustard
1 teaspoon salt
3/4 teaspoon freshly ground pepper

Preparation

1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes.

2. Combine potatoes and eggs.

3. Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill 12 hours.

May 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note