Potato and Egg Salad Recipe

  • 3 pounds red skin potatoes (small or medium)
  • kosher salt to taste
  • black pepper
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons mustard (Dijon is best)
  • 2 tablespoons coarse mustard
  • 1 1/2 tablespoons dried dill
  • 1/2 cup red onion, chopped
  • 4 hard boiled eggs, chopped
Wash potatoes and put in a pot with about 2 tablespoons of salt and cold water to cover. Bring the water to a boil, lower the heat and simmer for 15 minutes or until the potatoes are tender. Drain the potatoes and put the colander over the pot and cover with a clean kitchen towel to let them steam until ready to use.

In a large serving bowl, whisk the mayonnaise, sour cream, mustards, dill, salt and pepper. Partially peel the potatoes and cut them in half or quarters depending on the size of the potato. Add them to the bowl with the dressing and toss well to coat. Add the red onion and chopped eggs and additional salt and pepper to taste. Toss again, cover and chill for a couple of hours.

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