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  • 2 1/2 pounds (about 5 large) russet potatoes, peeled and cut in 1/2-inch chunks
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon Coarsely ground black pepper
  • 3 stalks celery, diced
  • 3 hard-cooked eggs, coarsely chopped
  • 1/2 cup chopped fresh flat-leaf parsley, plus additional for garnish


  1. Place potatoes in large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.
  2. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl.  Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley.
Recipe by Jean Kressy

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The recipe was originally published as Deviled Egg Potato Salad on

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