INGREDIENTS
4 lb. Yukon gold potatoes
3 hard-cooked eggs, peeled and grated
1 cup mayonnaise
1/2 cup diced celery
1/2 cup sour cream
1/3 cup finely chopped sweet onion
1/4 cup pickle relish
1 TBS spricy brown mustard
1 tsp. salt
3/4 tsp. freshly ground pepper
DIRECTIONS
Cook potatoes in boiling water and cook 20 – 30 minutes or until fork tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes. Combine potatoes and eggs. Stir together mayo and next 7 ingredients; gently stir into potato mixture. Serve immediately, or cove and chill 12 hours.
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