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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I've never found a better potato salad recipe than this one handed down from my grandma. Like many grandmothers, mine cooked with a dash of this and a dash of that, so I estimated the measurements on this recipe. Feel free to change them according to taste, just like Grandma did! -Susan Plocher, Oklahoma City, Oklahoma Ingredients:
6 to 7 medium red potatoes (about 2 pounds) |
3/4 cup mayonnaise |
1/2 cup sour cream |
1/2 cup plain yogurt |
1/3 cup thinly sliced green onions |
2 to 3 dill pickle spears, chopped |
4-1/2 teaspoons dijon mustard |
1 teaspoon prepared horseradish |
2 garlic cloves, minced |
1/2 teaspoon celery seed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
dash onion salt |
dash garlic powder |
4 hard-cooked eggs, coarsely chopped |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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