Sour Cream Potato Salad
  • 1/3 cup clear Italian Salad dressing (not creamy style)
  • 7 med. Potatoes, boiled in their jackets, peeled, and cubed (6 cups)
  • 3/4 cup chopped celery
  • 1/3 cup chopped whole green onions with tops
  • 4 hard boiled eggs
  • 1 cup mayonnaise
  • 1/2 teaspoon horseradish mustard
  • Salt (optional)
  • 1/2 cup sour cream
  • celery seed (optional)
  1. Pour dressing over warm potatoes and marinate in covered dish for 2 hours or overnight.
  2. Add celery and onion.
  3. Chop egg whites and add.
  4. Smash egg yolks and mix them with mayonnaise, sour cream, and mustard.
  5. Fold mayo mixture into salad.
  6. Add salt and celery seed to taste.
  7. Refrigerate 2 hours or overnight.
  8. Always tastes better the next day!
We cannot have a family holiday gathering without this dish from my mom.