Curried Picnic Salad
|Diced cooked potatoes||6 Cup (96 tbs)|
|Chopped green onions with tops||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Celery seed||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Hard cooked eggs||4|
|Curry powder||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Canned marinated artichoke hearts||6 Ounce, drained (1 Jar)|
Combine first 6 ingredients.
Separate whites and yolks of hard-cooked eggs; chop whites and add to potato mixture.
Toss mixture lightly and chill.
Mash 2 of the yolks; blend in curry powder, sour cream, mayonnaise, and 2 teaspoons lemon juice.
Pour over potatoes; toss lightly.
Sieve remaining yolks over top.
Border with marinated artichoke hearts.