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Ingredients

2 pounds red potatoes ¾ cup mayonnaise ½ cup sour cream ½ cup plain yogurt ⅓ cup thinly sliced green onion 2 dill pickle spears, chopped, or more to taste 4 ½ teaspoons Dijon mustard 4 ½ teaspoons prepared horseradish ½ teaspoon celery seed ½ teaspoon salt ½ teaspoon ground black pepper 2 cloves garlic, minced 1 dash onion salt 1 dash garlic powder 4 hard-cooked eggs, chopped

Nutrition Info

316.3 calories carbohydrate: 22.7 g cholesterol: 121.1 mg fat: 22.5 g fiber: 2.3 g protein: 7 g saturatedFat: 5.3 g servingSize: - sodium: 536.3 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

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.

8 servings

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.