Our Family of Brands

Spring Potato Salad

3 lbs. small red potatoes
1 Tbsp. The Spice Hunter Deliciously Dill Blend
1 Tbsp. water
¾ cup mayonnaise
¾ cup sour cream
2 tsp. Dijon mustard
4 hard-boiled eggs, chopped
1/3 cup celery, chopped
Salt and pepper to taste

Quarter potatoes, place in a large pot and cover with water. Bring to a boil and cook until just tender. Drain and set aside to cool to room temperature. While potatoes are cooling, stir the seasoning, mayonnaise, sour cream and mustard together in a large bowl. Add the cooled potatoes and celery to the large bowl and stir to coat. Gently fold in the hard-boiled eggs. Add salt and pepper to taste and refrigerate for at least 3 hours.