Dilled Potato and Egg Salad
Serve this springtime egg and potato salad for a Mother's Day or Easter brunch!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishingmeals.com.
Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
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 cups snipped fresh chives
- ¼ cups finely chopped fresh dill
- ½ teaspoons sea salt
- ¼ teaspoons black pepper
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