Hard-boiled Egg Potato Salad Recipe by 30Seconds Food

Everyone has their own thoughts on what's supposed to be in potato salad. From truffle potato salad to 

Store the leftover potato salad in an airtight container in the refrigerator for up to four days. 

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 4 cups cubed peeled potatoes (can use gold, russet, white or red potatoes)
• 3 hard-boiled large eggs, chopped
• 2 ribs celery, chopped
• 1/4 cup sliced red onion or 1/4 cup chopped green onions (or a combination)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon yellow mustard or Dijon mustard

Here's how to make it: 

1. Cook the potatoes in boiling salted water until tender, about 15 to 20 minutes. Drain well and put into a large bowl. Add the eggs, celery and onion.
2. In a small bowl, whisk together the sour cream, mayonnaise, vinegar, sugar and mustard. Add it to the potato mixture. Season with salt and pepper. Stir gently to combine. Garnish with additional sliced hardboiled eggs, if desired. 

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