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Yield: 8 Servings
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RECIPE INGREDIENTS
| 6 to 7 medium red potatoes (about 2 pounds) |
| 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 pickle spears, chopped |
| 4 1/2 teaspoons Dijon mustard |
| 1 teaspoon prepared horseradish |
| 2 garlic cloves, minced |
| 1/2 teaspoon celery seed |
| 1/2 teaspoon salt |
| 1/4 teaspoon pepper |
| Dash onion salt |
| Dash garlic powder |
| 4 hard-cooked eggs, coarsely chopped |
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DIRECTIONS
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 a large bowl.
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In a small bowl, combine the mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings. Pour over potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate for 2-3 hours.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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