Wednesday, June 8, 2011

Potato Cream Salad

What better way to say summer than with a homemade potato salad.  It graces every picnic table for pool parties, birthdays, get-togethers and at my house even for lunch.  And just like many other of my recipes, simple is better.  All you need are the basic essentials and you can whip one up for dinner tonight.  In the summer, when the days are long and hot, I prefer cold sides with my meals.  This is pretty much how we eat our potatoes this time of year.  Well, it's just one of the potato salads that I do.  Give me time, and I will show you more :)

9 large red potatoes (chopped into big-bite cubes)
1/2 cup of real mayonnaise
1/2 cup of sour cream
3 green onion stalks (sliced thinly)
3 tsp. of country style Dijon mustard
4 large hard-boiled eggs (chopped)
good amount of sea salt and fresh cracked pepper

-Get a large stock pot set on the stove to boil.  Add your potatoes in once it has reached a rapid boil (if you put them in when the water is cold-they will fall apart once boiled) and let them simmer on a medium flame for 20-30 minutes.  Once they are soft, drain them and rinse with cold water and let them air dry for a bit.  In a large mixing bowl, combine the mayo, sour cream, onions and mustard.  Stir in potatoes; fold in eggs.  Salt and pepper to your liking and cover it to refrigerate for a few hours.  Serves 8.  Enjoy!


  1. I always add bacon crumbles to my potato salad.

  2. Helena- yum for bacon!