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Classic Potato Salad

Traditional potato salad with an extra kick from horseradish and whole grain dijon mustard.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Ingredients

  • 2 Large Russet Potatoes
  • 4 Large Eggs
  • 3 Green Onions
  • 1 Heaping Tablespoon of Mayonnaise
  • 2 Tablespoons of Low-Fat Sour Cream
  • 1 Teaspoon Whole Grain Dijon Mustard
  • 1/4 Teaspoon Grated Horseradish
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper

Instructions

  1. Cut the potatoes into 1/2 to 1 inch cubes. Peeling the potatoes is optional. Add the potatoes to a pot and cover with water. Bring the pot to a boil. Boil for about 7 minutes until fork tender. Drain and rinse with cold water to stop the cooking process.
  2. Add eggs to a pot and cover with cold water. Bring to a boil. Once at a rolling boil, remove from heat, cover with lid and let sit for 6 minutes. Rinse with cold water and then place in the fridge to chill.
  3. Cut off the white part of the green onion. Chop the light green part of the green onion.
  4. In a large mixing bowl, whisk together the mayo, sour cream, mustard, horseradish, salt, and pepper.
  5. Add the potatoes and onion to the bowl. Mix to combine.
  6. Peel the egg shell off the eggs and then cut each egg into 8ths. Add to the bowl and gently mix to combine.
  7. Chill the salad for at least 30 minutes before serving.