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  • 7 medium sized Russet Potatoes
  • 6 Eggs
  • 3/4 cup Onion, diced
  • 1/2 cup Celery, diced
  • 1/3 cup Sweet Gherkin Pickles, minced
  • 3/4 cup Mayonnaise 
  • 1/4 cup Sour Cream
  • 1 Tablespoon Mustard
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • Paprika to Garnish 


  1. Cut potatoes in half and put them in a large stock pot with the eggs. Cover them with water and boil until the potatoes are tender when poked with a fork. Place eggs in an ice bath and remove the potatoes from water to cool. **Do not place potatoes in ice water to cool.** 
  2. When the potatoes are cool enough to be handled, remove the skins, cut into medium sized cubes, and place in a large bowl. Peel eggs, chop, and add to the bowl with the potatoes. Optional: reserve a couples slices egg for garnish.
  3. Add all remaining ingredients and mix together. Sprinkle with paprika and top with eggs if using. 
  4. Enjoy!


Servings: 12

Calories: 210

Fat: 8.5

Carbs: 28.8

Fiber: 3.4

Protein: 5.5