Skip to main content
Epicurious
Cookbooks

Potato-Egg Salad

Recipe information

  • Yield

    serves 8 to 10

Ingredients

6 cups diced new potatoes
1/3 cup Italian salad dressing
1 teaspoon salt
1 cup diced celery
1/3 cup sliced green onions with tops
4 hard-boiled eggs, chopped
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dry mustard
1/2 teaspoon horseradish

Preparation

  1. Boil potatoes with skins on for 15 to 20 minutes or until tender. Pour salad dressing over warm potatoes. Chill for about 2 hours. Mix remaining ingredients and fold into potato mixture.

Paula Deen's Kitchen Classics
TagsSaladPotatoRoot VegetableVegetableSideDinnerGluten FreeVegetarianSimmerCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.