Potato Salad
Potato Salad
From Dude That Cookz
If you want bragging rights, this easy Egg and Potato Salad recipe will get you a seat in the winner’s circle! This traditional staple is creamy, tangy, and comes together in just 10 minutes using Libby's Whole Potatoes.
SERVINGS
8
PREP TIME
10 Min
COOK TIME
0 Min
Ingredients
1 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons dill relish
1 teaspoon smoked paprika
1/8 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 cans (15 oz) Libby's Whole White Potatoes, drained and quartered
3 large eggs (hard-boiled and chopped)
1/4 cup chopped green onion
1 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons dill relish
1 teaspoon smoked paprika
1/8 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 cans (15 oz) Libby's Whole White Potatoes, drained and quartered
3 large eggs (hard-boiled and chopped)
1/4 cup chopped green onion
Instructions
- Add mayonnaise, mustard, dill relish, paprika, celery salt, garlic powder, and pepper to a large bowl. Whisk together until combined.
- Add potatoes and eggs to bowl. Gently stir until well coated.
- Sprinkle with paprika and garnish with green onions.
- Refrigerate for at least 2 hours before serving.
- Add mayonnaise, mustard, dill relish, paprika, celery salt, garlic powder, and pepper to a large bowl. Whisk together until combined.
- Add potatoes and eggs to bowl. Gently stir until well coated.
- Sprinkle with paprika and garnish with green onions.
- Refrigerate for at least 2 hours before serving.
