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Sour Cream Potato Salad

Source of Recipe

Judy Watson (also in Southern Living Magazine)


List of Ingredients

7 medium-sized baking potatoes
4 hard-cooked eggs
1 C. mayonnaise
1/2 C. sour cream
1/3 C. clear Italian salad dressing
1-1/2 tsp. horseradish mustard
1/2 tsp. salt **
1/4 tsp. celery seeds
3/4 C. sliced celery
1/3 C. sliced green onions, dark green part

** although recipe doesn't call for it, I add peppr to taste.


Recipe

Cook potatoes in boiling water to cover 25 - 30 minutes or until tender; drain & cool. Peel & slice. Pour dressing over warm potatoes; chill 2 hrs. Add celery & onion.

Coarsely chop egg whites & add to potatoes. Press yolks through a wire sieve (reserve 1 yolk); mix with mayo, sour cream & mustard. Fold mixture into potatoes. Gently fold in salt & celery seed taste. Chill 2 hrs. Garnish with celery leaves & a sprinkle of sieved egg yolk, if desired. Yield: 8 servings.