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Grandma’s Favorite Potato Salad

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
  • Total Time
    Prep: 20 min. + chilling Cook: 20 min. + cooling
  • Makes
    8 servings

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-boiled large eggs, coarsely chopped

Directions

  • Place potatoes in a saucepan and cover with water; bring to a boil over high heat. 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.
Nutrition Facts
3/4 cup: 297 calories, 23g fat (5g saturated fat), 125mg cholesterol, 477mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 6g protein.

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