Egg Potato Salad

This classic egg potato salad is the perfect side dish to bring along to a picnic, dinner party or summer barbecue.

Ingredients

• 3 pounds Yukon gold potatoes, cubed
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon dill weed
• 1 teaspoon ground mustard
• 1 teaspoon sicilian sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 6 hard-boiled eggs, peeled and chopped

Directions

1. Place potatoes in a large saucepan.
2. Cover with water.
3. Bring to boil.
4. Boil 10 minutes or until potatoes are fork-tender.
5. Drain well in a colander.
6. Let cool.
7. Mix mayonnaise, sour cream, dill weed, mustard, sea salt and pepper in large bowl until well blended.
8. Add potatoes, celery and onion; toss gently to coat.
9. Gently toss in eggs.
10. Cover.
11. Refrigerate until ready to serve.
12. Stir before serving.