Sour Cream Potato Salad
7 medium size potatoes, cooked in their jackets, peeled and sliced (about 6 cups)
1/3 cup clear French or Italian Dressing
3/4 cup sliced celery
1/3 cup sliced green onions with tops
4 hard boiled eggs
1 cup mayonnaise
1/2 cup dairy sour cream
1-1/2 tsp. prepared horseradish mustard
Salt to taste
Celery seed to taste
1/3 cup pared and diced cucumber
In a large pot, cook unpeeled potatoes until just tender. Peel and slice as soon as they can be handled. While the potatoes are still warm pour the dressing over them. Chill for 2 hours.
Add celery and onion. Chop egg whites and add. Sieve yolks, reserving some for garnish. Combine remaining sieved yolk with mayonnaise, sour cream and horseradish mustard. Fold into salad. Add salt and celery seed to taste. Chill salad for 2 hours. Add diced cucumber and mix.
To trim the salad, sprinkle reserved sieved yolk and sliced onion tops over the top. Serves 8.