Monday, November 14, 2011

Potato Salad

I had planned on posting this recipe a few months ago, but I did not have a photo to share. I had convinced him to make potato salad so I could get a picture. We had family coming over and I though potato salad would make a nice addition to ham sandwiches. So here is the recipe:

3 pounds russet potatoes, peeled and cubed
10 hard boiled eggs, cooled and shelled
1/2 cup honey mustard

1 cup diced onions
1 cup diced celery

1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoon fresh dill

Boil potatoes until cooked, but not mushy, rinse and cool. Add eggs, onions, and celery. Mix gently. In a separate bowl mix the remaining ingredients. Add to the potato mixture. Refrigerate 2-4 hours. Serve cold.


  1. This looks really good! I love potato salad and trying out new variations. The honey mustard sound like a good addition! And it's gluten free too-perfect for my family!

  2. There is nothing better for any meal than a great Potato Salad. Your Potato Salad recipe looks delicious. My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen


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