Egg Potato Salad

Name: Egg Potato Salad
Yield: 12 servings
Ingredients: 3 lbs baking potatoes, cubed; 1 cup celery, chopped; 1 cup onions, chopped; 6 ozs light mayonnaise; 4 ozs light sour cream; 2 tsp ground mustard; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 6 whole hard-boiled eggs, peeled and chopped

Adapted from McCormick & Company, Inc

3 lbs baking potatoes, cubed
1 cup celery, chopped
1 cup onions, chopped
6 ozs light mayonnaise
4 ozs light sour cream
2 tsp ground mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
6 whole hard-boiled eggs, peeled and chopped

Place cubed potatoes in a large saucepan. Cover with water. Bring to a boil and boil for 15 minutes, or until fork - tender. Drain and cool. In a skillet, cook celery and onions until tender. Cool. In a mixing bowl, combine vegetables, mayonnaise, sour cream, ground mustard, salt, black pepper, and paprika. Mix well. Add potatoes and eggs. Gently mix until combined. Chill several hours before serving.

Posted: 8/1/2026

Salads & Dressings

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WW Points^* : 3.60

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 171 Calories from Fat 116 (68%)
% Daily Value *
Total Fat 7g	11%
Saturated Fat 2g	10%
Monounsaturated Fat 1g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 93g	31%
Sodium 366mg	15%
Potassium 1mg	0%
Total Carbohydrate23g	8%
Dietary Fiber 2g	8%
Sugars 2g
Protein 6g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.