Champion Potato Salad

VN:F [1.9.15_1155]
Rating: 4.0/5 (7 votes cast)

2207 TEST!!!!


+ Add to Shopping List
  • 3 pounds Yukon Gold potatoes
  • 2 tablespoons red wine vinegar
  • 2/3 cup chopped red onion
  • 1 cup diced celery
  • 6 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon extra-strong Dijon mustard
  • 1/2 cup dill pickle relish
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper


Scrub and cube potatoes. Place in a large pot and cover with cold water and bring to a boil. Cook until tender, but not falling apart, about 15 minutes.
Drain, place in a large salad bowl and, while still warm, sprinkle with vinegar. Refrigerate for 1 hour.
Add onion, celery and eggs. In a small bowl, mix remaining ingredients
to make dressing.
Fold into salad and chill for 1 hour or longer.

This salad can be made the day before serving.
Recipe from Central Market Poulsbo - Culinary Resource Center
Some products may not be available at all stores.
  |   Print Recipe Please Login to Save Recipe

2 Responses to "Champion Potato Salad"

  1. tina e says:

    I would love to see the nutritional info/breakdown included for all the recipes if possible.
    BTW: I’ve made the fried faro with asparagus – delicious!

  2. Town and Country Markets says:

    Hi Tina – we would love to provide that information, as well. Alas, it’s not in the cards right now with 2,000+ recipes, each one of which would need to be input into a nutritional “generator,” which we don’t have. But, in the meantime, I can suggest a site where you can enter whatever recipe you’re interested in and it calculates the nutritional information: (I know there are others out there – you might google it and find one that you prefer).

Leave a Comment