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Watkins Picnic Potato Salad
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Watkins Picnic Potato Salad


  • 3-4 cups / 750-1,000 mL sliced, diced or cubed potatoes
  • 2 hard cooked eggs, peeled and diced
  • 1/2 cup / 125 mL celery, diced
  • 1/2 cup / 125 mL mayonnaise
  • 1/2 cup/ 125 mL sour cream
  • 2 tbsp / 30 mL prepared mustard
  • 2 tbsp / 30 mL white vinegar
  • 2 1/2 tbsp / 37.5 mL Watkins Organic Potato Salad Seasoning



In a large pot, boil enough water to cover potatoes. Add a pinch of salt for taste. Add cut potatoes to boiling water, cover and let cook for 8-15 minutes until just tender. Drain potatoes and let cool slightly.


In a large mixing bowl, combine mayonnaise, sour cream, mustard, white vinegar, and Watkins Potato Seasoning blend. Stir in potatoes, celery, and hard-boiled eggs to mixture. Serve warm or cold, on a crisp lettuce leaf or as part of your picnic buffet.


Total Time: 1 Hour

Prep Time: 20 Minutes

Cook Time: 40 Minutes


Yields: 5-6 cups / 1 1/4 - 1 1/2 liters of salad



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