Grandma's Creamy Potato Salad with Sour Cream
This potato salad is amazing ... it takes some time to make but is SO worth it. It gets its creaminess from sour cream, mayonnaise, and yogurt.
red potatoes
2
pounds
mayonnaise
¾
cup
sour cream
½
cup
plain yogurt
½
cup
thinly sliced green onion
⅓
cup
dill pickle spears, chopped, or more to taste
2
Dijon mustard
4 ½
teaspoons
prepared horseradish
4 ½
teaspoons
celery seed
½
teaspoon
salt
½
teaspoon
ground black pepper
½
teaspoon
garlic, minced
2
cloves
onion salt
1
dash
garlic powder
1
dash
hard-cooked eggs, chopped
4
 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly. Slice potatoes into a large bowl.
  Combine mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, celery seed, salt, pepper, garlic, onion salt, and garlic powder in a small bowl; mix until combined. Pour dressing over sliced potatoes and toss to coat. Gently stir in eggs.
  Cover and refrigerate for 2 to 3 hours.
