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Creamy Potato Salad
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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

How to make

  1. STEP 1

    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.

  2. STEP 2

    Combine mayonnaise, sour cream, half & half, mustard, salt and pepper in bowl. Set aside.

  3. STEP 3

    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.

Tip #1

If you prefer peeled potatoes, cool them slightly after cooking before peeling and cutting.

Tip #2

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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