Sour Cream Potato Salad
|Diced cooked potatoes||4 Cup (64 tbs) (Fresh)|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Minced onion/Shallots||1 Tablespoon|
|Whole celery seed||3⁄4 Teaspoon|
|Hard cooked eggs||3|
|Salt||1 1⁄2 Teaspoon|
|Fresh ground pepper||1⁄2 Teaspoon|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
Toss together lightly the potatoes, cucumber, onion, celery seed, chopped whites of the hard-cooked eggs, and salt and pepper.
Mash the yolks of the eggs and blend with the sour cream, mayonnaise, vinegar, and mustard.
Stir the dressing into the potatoes and toss gently to blend.
Allow to stand at least 15 minutes before serving.
Garnish with crisp greens.