Creamy Potato Salad

Family dinners just aren’t the same without Potato Salad & this is easily my favourite!

I know the recipe is big…we like leftovers…if you want it smaller…you do the math to convert it smaller lol!


Equipment needed:
Big Pot & Stove
Mixing Bowl
Cutting Board
Large Serving Spoon



  • 10 pounds Red Potatoes
  • 750 ml Sour Cream
  • 7 teaspoons fresh dill (4 teaspoons dry dill)
  • 2 teaspoons of Garlic Powder
  • 2 teaspoons Onion Powder
  • 4 bunches chopped green onions
  • 750ml Mayo
  • 4 tablespoons coarse ground pepper
  • 2 tablespoons kosher salt
  • 18 hard boiled eggs
  • 2 teaspoons All Purpose Seasoning, for garnish
  • 1 Pound Bacon Bits (Optional)
  • 2 cups Shredded Cheese (Optional)


  1. Dice potatoes into bite sized chunks and boil until tender (Do not overcook or they will be mushy) strain potatoes & cool.
  2. Boil eggs, peel & dice, mix with potatoes, bacon bits, cheese & chives.
  3. In a separate bowl mix all other ingredients (except bbq rub.)
  4. Mix into potato/egg mixture.
  5. Season with BBQ Rub to add colour.


I like to make the dressing 2 days in advance to really let the flavours mix.  I then make the salad one day in advance to really “marinate” the flavour into the potatoes & egg.



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