Spring Potato Salad

This variation on potato salad makes an excellent side to poached chicken or fish. Our Fresh At Hand Spring Salad Mix adds a lovely herbaceous flavor.

Spring Potato Salad

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  • Prep Time


  • Total Time


  • Servings



  • 3

    lbs. small red potatoes

  • 2

    Tbsp. The Spice Hunter Fresh at Hand Spring Salad Mix

  • 1

    Tbsp. water

  • ¾

    cup Duke's Mayonnaise

  • ¾

    cup sour cream

  • 2

    tsp. Dijon mustard

  • 4

    hard-boiled eggs, chopped

  • 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 Spring Salad Mix and water together in a large bowl. Next add the mayonnaise, sour cream and mustard, stirring to combine. 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.


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