-
Cut the potatoes into 1/2 to 1 inch cubes. Peeling the potatoes is optional. Add the potatoes to a pot and cover with water. Bring the pot to a boil. Boil for about 7 minutes until fork tender. Drain and rinse with cold water to stop the cooking process.
-
Add eggs to a pot and cover with cold water. Bring to a boil. Once at a rolling boil, remove from heat, cover with lid and let sit for 6 minutes. Rinse with cold water and then place in the fridge to chill.
-
Cut off the white part of the green onion. Chop the light green part of the green onion.
-
In a large mixing bowl, whisk together the mayo, sour cream, mustard, horseradish, salt, and pepper.
-
Add the potatoes and onion to the bowl. Mix to combine.
-
Peel the egg shell off the eggs and then cut each egg into 8ths. Add to the bowl and gently mix to combine.
-
Chill the salad for at least 30 minutes before serving.