Loading
Recipes
E-mail to a friend

The Spice Hunter will not share email addresses or other personal information.
Read our Privacy Policy for more information.

* = Required Field

This recipe uses the following spices:

Spring Potato Salad

Ingredients:

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
1/3 cup celery, chopped
salt and pepper to taste

Preparation:

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.