Great Potato Salad

• 6 to 7 medium red potatoes
• 3/4 c. mayonnaise
• 1/2 c. sour cream
• 1/2 c. plain yogurt
• 1/3 c. thinly sliced green onions
• 2 to 3 dill pickle spears, chopped
• 4 1/2 tsp. Dijon mustard
• 1 tsp. horseradish
• 2 garlic cloves, minced
• 1/2 tsp. celery seed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• dash of onion salt
• dash of garlic powder
• 4 hard-cooked eggs

1. Cook potatoes; drain and cool slightly.
2. Slice potatoes in large bowl.
3. In small bowl, combine mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings.
4. Pour over potatoes and toss to coat.
5. Gently stir in eggs.
6. Cover and refrigerate.

red potatoes, mayonnaise, sour cream, plain yogurt, green onions, pickle, mustard, horseradish, garlic, celery, salt, pepper, onion salt, garlic, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21501 (may not work)