Great Grandma Henry's Potato Salad

This was my great grandmother's recipe, and it was given to my grandmother and then my mother and then passed onto me. I have passed it on to my daughters.


6 to 8 depending on serving size


6 or 7 medium potatoes, washed and unpeeled 1 medium onion chopped (I prefer a spanish onions) 3 hard boiled eggs ½ cup good mayo ⅓ cup sour cream or plain yogurt 1½ Tablespoons stone ground mustard 3 Tablespoons sweet pickle relish ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon celery salt ¼ teaspoon garlic powder ¼ teaspoon dill weed

Nutritional information

No nutrition information available


Cook potatoes until done but not mushy and set aside. Set the uncooked eggs in their shell on top of the potatoes to cook in the water as it cools down. Mix together mayo, sour cream and mustard, and relish. Add seasonings and onions. Peel the eggs after they're done and using a box grater, grate 2 of the eggs, saving the 3rd one for a garnish on top. After potatoes are cooled, peel and dice, stir into other ingredients, and chill. It is better if you let it sit for at least 3 hours prior to eating.