Dilled Potato and Egg Salad | Nourishing Meals®
Serve this springtime egg and potato salad for a Mother's Day or Easter brunch!
Ingredients
- 2 pounds baby potatoes halved
- 6 hard boiled eggs peeled and quartered
- 1 cup sour cream
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dijon mustard
- ¼ cup snipped fresh chives
- ¼ cup finely chopped fresh dill
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
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