Recipe courtesy of Bobby Deen

The Son's Potato Salad

  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 6 servings
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6 medium red potatoes, unpeeled

1/2 cup reduced-fat sour cream

2 tablespoons mayonnaise

2 tablespoons Dijon mustard

1 teaspoon lemon pepper seasoning

1 teaspoon lemon zest

Juice of 1/2 lemon

1 cup chopped celery

1/2 cup frozen peas, cooked according to package directions

1/4 cup chopped fresh parsley leaves

1/4 cup diced pimento pepper

1/4 cup chopped red bell pepper

2 hard-boiled eggs, chopped

1/4 cup chopped green onion tops

1 teaspoon salt


  1. Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes. Let cool just to the touch, and then cut into bite-size cubes. Mix together the mayonnaise, Dijon, lemon pepper seasoning, lemon zest and lemon juice in a large bowl. 
  2. Mix together the celery, peas, parsley, pimento, bell pepper and eggs in a separate bowl. Add in the dressing and potatoes, stir together, and top with green onions and salt. Serve at room temperature.

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