Shelly's Recipe

GRANDMAS POTATO SALAD

Category: Potato Salads

6 to 7 medium red potatoes (about 2 pounds)
3/4 cup mayonnaise
1/2 cup sour cream and plain yogurt
1/3 cup thinly sliced green onions
2 to 3 dill pickle spears, chopped
4 1/2 tsp Dijon mustard
1 tsp prepared horseradish
2 garlic cloves, minced
1/2 tsp celery seed and salt
1/4 tsp pepper
Dash onion salt and garlic powder
4 hard-cooked eggs, coarsely chopped

Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 20-30 minutes or until tender; drain and cool slightly. Slice potatoes into a large bowl.

In a small bowl, combine the mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings. Pour over potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate for 2-3 hours.