Go Back

Print Recipe

Ingredients
  

  • 3 pounds red potatoes cut into chunks
  • 4 large hard-cooked eggs chopped
  • 1 Cup sour cream
  • 1/2 Cup mayonnaise
  • 1/2 Cup chopped celery
  • 2 green onions chopped
  • 1 dill pickle chopped
  • 2 tsp Dijon mustard or your favorite mustard
  • 1 tsp white vinegar
  • 1 dash hot sauce
  • 1 Tbs dried dill weed
  • ½ tsp garlic powder
  • 1 tsp onion salt
  • Dash of cayenne pepper
  • Salt and Pepper to Taste

Instructions
 

  • Place potatoes in a pot with enough water to cover; bring to a boil.
  • Cook until potatoes are easily pierced with a fork, about 10 minutes.
  • Drain, then transfer to a large bowl to cool.
  • 

Mix together boiled eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl.
  • Season with dill weed, garlic powder, onion salt, cayenne, salt, and pepper. Pour over potatoes; gently toss to coat.


  • Chill in the refrigerator for at least 3 hours before serving. Preferably overnight

Notes

Nutrition Facts
Per Serving: 163 calories; protein 4.8g; carbohydrates 25.2g; fat 5g; cholesterol 78.5mg; sodium 249.1mg.