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.
Ingredients
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