Potato salad with lots of flavor. Combining warm potatoes with salad dressing helps the potatoes absorb lots of flavor in this family-friendly dish.
Story Behind the Recipe
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1 1/2 pounds small red potatoes
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup Land O Lakes® Half & Half
2 tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 large Land O Lakes® Eggs, hard-cooked, peeled, chopped
1 rib (1/2 cup) celery, chopped
4 medium (1/2 Cup) radishes, chopped
1/4 cup sliced green onions
Place potatoes into 6-quart saucepan; add water to cover potatoes by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low; cook 20-25 minutes or until potatoes are fork tender. Drain well; set aside.
Combine mayonnaise, sour cream, half & half, mustard, salt and pepper in bowl. Set aside.
Carefully cut warm potatoes with skins into 1-inch cubes; gently stir potatoes into mayonnaise mixture. Add eggs, celery, radishes and green onions; gently stir until ingredients are coated. Refrigerate at least 2 hours or until chilled and flavors are blended. Store refrigerated.
Read the Story Behind the Recipe
- If you prefer peeled potatoes, cool them slightly after cooking before peeling and cutting.
- To hard cook eggs, place them into 2-quart saucepan; add water to cover eggs by 1 inch. Bring to a boil over medium-high heat. Cover; remove pan from heat. Let stand 15 minutes. Drain; run cold water over eggs to cool.
Oh, the places they’ll go! But first, it’s celebration time. From sandwiches to salads to desserts, these recipes are perfect for your open house or graduation party.