Sour Cream Potato Salad
|Potatoes||7 Medium, cooked in jacket, peeled and sliced|
|French dressing/Italian dressing||1⁄3 Cup (5.33 tbs) (Clear)|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Sliced green onions and tops||1⁄3 Cup (5.33 tbs)|
|Hard cooked eggs||4|
|Mayonnaise||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 1⁄2 Teaspoon|
|Celery seed||To Taste|
|Diced pared cucumber||1⁄3 Cup (5.33 tbs)|
While potatoes are warm, pour dressing over and then chill for 2 hours.
Add celery and onion.
Chop egg whites; add.
Sieve yolks; reserve 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; mix.
To trim, sprinkle reserved sieved yolk and sliced onion tops over top.