Ingredients;

4lbs Yukon Gold or red potatoes
4 hard cooked eggs
1 cup honey mustard
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup yellow onion
1 1//2 tbsp sweet pickle relish
1 tsp Paprika
1 tsp salt
1 tsp white pepper
1/2 tsp Horseradish powder
1 stalk chopped celery (optional)
Chives (optional)

Directions:

Hard cook the eggs.

Bring a large pot of water to boil over high heat. Stir in 2 tablespoons of kosher salt. Add potatoes and cook for 8 to 10 minutes, or until they are fork tender but not yet mush. Drain, return to the pot and allow to cool. After cooling, cut into 1/2" pieces.

In a large bowl, combine honey mustard, sour cream, mayo, onion, pickle relish, paprika, salt, pepper and horseradish. Medium chop eggs and add to bowl. Mix well.

Add potatos to bowl and fold sauce into potatos. Refridgerate at least 3 hours or overnight.

Turn potato salad out into bowl, garnish with chives, and serve.