![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm95Q32ZomrzKAZK-nN3L7hrXhXtFB2wXCcFhHe1f_hfl5_fTbmCa-kBRhvz9VuCIAgYxFn11DIajD7HUTmu0kmprQWqttwVGmFKbr7gsqKK5e-3Wx9o_tDGKyvFYhpXjaLMul/s320/Picture+489.jpg)
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.
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!
ReplyDeleteThere 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!
ReplyDeleteMiz Helen