 |
 |
|
|
|
 |
|
Grandma May's Potato Salad |
|
|
 |
Ingredients |
 |
 | 2 pounds red potatoes |
| 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 pickles, chopped |
| 4 1/2 tsp Dijon mustard |
| 1 tsp prepared horseradish |
| 1/2 tsp celery seed |
| 1/2 tsp salt |
| 1/4 tsp pepper |
| Dash onion salt |
| 4 hard cooked 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 bowl. In a small bowl, combine the mayonnaise, sour cream,
yogurt, onions, pickles, mustard, horseradish, and seasonings. Pour over
potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate for
2 - 3 hours.
serves 8
|
