A delightful twist on the classic potato salad, featuring a creamy dressing and a touch of tanginess.
Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
Ensure the potatoes are similar in size for even cooking.
Drain the potatoes and let them cool slightly before peeling and cutting into bite-sized pieces.
Cooling the potatoes slightly makes them easier to handle.
In a mixing bowl, combine mayonnaise, sour cream, mustard, horseradish, and salt to create the dressing.
Mix the dressing ingredients thoroughly to ensure a smooth consistency.
Add the potatoes, celery, green onions, and chopped hard-boiled eggs to the dressing and gently fold to combine.
Be gentle when mixing to avoid breaking the potatoes.
Chill the salad in the refrigerator for at least 2 hours before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad garnished with additional green onions or a sprinkle of paprika for color.
A touch of garnish enhances the presentation and flavor.
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