3/4 . mayonnaise
1/3 c. sour cream
1/3 c. plain yogurt
3 T. prepared yellow mustard
1/4 t. salt
4 hard boiled eggs, rough chopped, plus 1 sliced for garnish
1/3 t. garlic powder
3/4 t. celery seeds
1/2 c. sweet pickle cubes
2 1/2 lbs Yukon gold potatoes
2 ribs celery, minced
Peel and cut potatoes into 1/2 inch dice. Simmer, uncovered, in salted water until tender when tested with sharp knife (about 20-30 minutes).
In medium bowl, mix rest of ingredients, except for egg garnish.
When potatoes are done, drain in colander. Let cool for 20 minutes.
Transfer potatoes to large bowl. Pour wet mixture over potatoes, and carefully mix with a large metal spoon. Taste, and adjust seasonings if necessary.
Pour potatoes into serving bowl.
Slice eggs with egg slicer, or very sharp knife, and spread evenly over potatoes.
Sprinkle slightly with paprika.
Chill at least 3 hours in refrigerator, or overnight.
