PICNIC POTATO SALAD

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Picnic Potato Salad image

Categories     Salad     Potato     Picnic     Mayonnaise     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
2 hard-boiled eggs, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped Italian parsley
3/4 cup mayonnaise
3/4 cup sour cream
4 teaspoons Dijon mustard

Steps:

  • Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
  • Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

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