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Picnic Potato Salad

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Prep time 20 mins
Other time 55 mins
Yield

Makes 8 servings

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.

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

How to Make It

  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.