This is an old-fashioned potato salad, just like my grandmother used to make it. It has a really creamy sauce and chunkier pieces of potatoes, with hard-boiled eggs (but no yucky pickle relish).
Old-Fashioned CHUNKY MUSTARD EGG POTATO SALAD
about 3 large potatoes, cut into about 1/2" cubes ..................3-4 hard-boiled eggs, chopped
2-3 stalks celery, chopped.....................................................1-2 TB fresh parsley, chopped
1/4 cup white onion, chopped...............................................1 TB plain yellow mustard
1/4 cup mayonnaise.............................................................1/4 cup sour cream
1 tsp. Kosher salt.................................................................1/2 tsp. black pepper
1/2 tsp. garlic powder..........................................................1/2 tsp. smoked paprika
OPTIONAL: 1-2 sweet red mini peppers, finely chopped
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Put the potatoes into a pot, covered with salted water, and bring to a boil. Cook for about 8-10 minutes (you want them tender enough for a fork to slide into, but not overcooked or it will be mushy).
Meanwhile, whisk together the sour cream, mayonnaise, salt, pepper, garlic powder and smoked paprika in a large bowl. Fold in the chopped hard-boiled eggs, parsley, celery and onion. When the potatoes are ready, drain them well and fold into the rest of the mixture until everything is coated well (I use a rubber scraper to fold, so I don't mash up the potatoes). Refrigerate leftovers.
Serves about 6