Grandma's Potato Salad Recipe
- 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 Eggland's Best Hard-Cooked Peeled 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. Yield: 8 servings.
Reviews for Grandma's Potato Salad(1)
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This is a very flavorful recipe. At first it seemed salty; but after I added the eggs and let it refridgerate for a couple hours, it was perfect! It got rave reviews from all who ate it at the BBQ. Highly recommend. Better than my old recipe by far.