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Ball Park Potato Salad

ballpark potato salad


  • 1 3/4 pounds red potatoes, cut into 1-inch pieces
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 Tablespoons fresh parsley, chopped
  • 2 Tablespoons green onion, chopped
  • 2 Tablespoons chopped green pepper
  • 2 Tablespoons Stonewall Kitchen Ballpark Mustard
  • 2 Tablespoons cider vinegar


Boil potatoes until tender. Drain and set aside to cool.
Combine the remaining ingredients in a medium size bowl. Add the cooked potatoes and stir until combined.