Who doesn’t love a classic potato salad? It’s one of the most perfect bbq side dishes created. Not to mention, there are so many ways to make it, you can always enjoy it without feeling repetative.

This particular version is my take on the “classic” potato salad. Full of crunchy veggies, hard boiled eggs, and a vinegary twang, this hits all the right notes.

Ingredients:

20 baby red potatoes, quartered

3 hard boiled eggs, chopped

1 bunch scallions, sliced

1/2 bunch italian parsley, chopped

5 stalks celery, chopped

1/2 cup chopped dill pickles

1 Tbsp sour cream

1/4 cup avocado mayo

1 Tbsp dijon mustard

1 tsp horseradish

1 Tbsp white wine vinegar

2 tsp dried dill

2 tsp trader joe’s onion salt

salt and pepper to taste

Directions:

In a large sauce pan, bring salted water to boil. Add potatoes and cook until fork tender. Remove, drain, and let cool.

Add cooled potatoes to a large bowl. Combine with the remaining ingredients until mixed. Keep refrigerated until ready to serve.

May be made a day ahead of time.