Easy Recipe
Prep Time
15 minutes
Cook Time
15 minutes

Serve this springtime egg and potato salad for a Mother's Day or Easter brunch! Include thinly sliced radishes or fresh parsley for added flavors.  

2 pounds baby potatoes halved
6 hard boiled eggs peeled and quartered
1 cups sour cream
2 tablespoons extra virgin olive oil
2 teaspoons dijon mustard
¼ cups snipped fresh chives
¼ cups finely chopped fresh dill
½ teaspoons sea salt
¼ teaspoons black pepper