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.
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