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Picnic Potato Salad
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4 cups water

2 teaspoons salt

1 1/2 pounds small new red potatoes, cut into 1/2-inch cubes

1/3 cup mayonnaise

1/3 cup Land O Lakes® Half & Half

1 tablespoon vinegar

2 tablespoons sliced green onion

2 tablespoons chopped fresh parsley

1 tablespoon country-style Dijon mustard

1/2 teaspoon finely chopped fresh garlic

1/2 teaspoon chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon pepper

4 slices crisply cooked bacon, crumbled


Fresh dill sprigs or parsley, if desired

How to make

  1. STEP 1

    Bring water and 2 teaspoons salt to a full boil in 6-quart saucepan; add potatoes. Cook over high heat 11-14 minutes or until potatoes are tender. Drain well; rinse with cold water.

  2. STEP 2

    Combine all remaining ingredients except dill sprigs in large bowl. Add potatoes; toss gently to coat. Cover; refrigerate 1-2 hours or until serving time.

  3. STEP 3

    Garnish with fresh dill sprigs just before serving, if desired.

Tip #1

This recipe can easily be doubled to feed a crowd.

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