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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 1/2 pound(s) russet potatoes (about 5 large) peeled & cut into 1/2 chunks |
1/2 cup(s) mayonnaise |
1/2 cup(s) sour cream |
3 tablespoon(s) dijon mustard |
1 teaspoon(s) salt |
black pepper coarsely ground |
3 stalk(s) celery diced |
3 whole(s) hard-boiled eggs coarsely chopped |
1/2 cup(s) flat-leaf parsley chopped - plus additional for garnish |
Directions:
1. Place potatoes in a 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.
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