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Although potato salad usually serves as a side dish, this hearty version can easily work as a main course.

Yield: 8 servings

Prep time: 45 - 50 minutes

Refrigeration time: 5+ hours

Difficulty Level: Moderate

• 2 pounds red potatoes
• 1/2 cup mayonnaise
• 1/3 cup Horizon Organic® sour cream
• 1 Tbsp. yellow mustard
• 2 Tbsp. spicy brown mustard
• 2 Tbsp. red wine vinegar
• 1 Tbsp. minced fresh parsley
• Salt and freshly ground pepper
• 1/3 cup finely chopped red onion
• 1/3 cup chopped green olives
• 1/2 cup diced pimiento
• 6 Horizon Organic eggs, hard-boiled, peeled and cooled

Place the potatoes in a pot of cold salted water and bring to the boil. Boil for about 30 minutes, until potatoes are tender. Remove the potatoes from the water and set aside until cool.

Combine the mayonnaise, sour cream, yellow mustard, brown mustard, vinegar and parsley in a spacious bowl and whisk to blend. Season very generously with salt and pepper. Stir in the onion, olives and pimiento.

Peel the potatoes and cut them into 3/4-inch chunks. Cut the hard-boiled eggs into eighths. Add the potatoes and eggs to the bowl and toss gently to coat. Cover and refrigerate for at least five hours, or overnight, to allow the flavors to blend. Just before serving, stir gently to redistribute the dressing and adjust salt and pepper as needed.

Calories 255; Protein 7g; Carbohydrates 18g; Fat 18g; Saturated Fat 4g; Cholesterol 171mg; Sodium 578mg; Calcium 5% DV

Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.