Italian Potato Salad
|Italian salad dressing||1⁄3 Cup (5.33 tbs)|
|Hard-cooked eggs||4 , chopped|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped cucumber||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Prepared horseradish||1 Teaspoon|
|Chopped fresh tomatoes||2|
Place potatoes in a saucepan; cover with water.
Bring to a boil and cook until tender; drain and cool.
Peel and cube potatoes; place in a large bowl.
Add dressing and toss to coat.
Cover and chill for 2 hours.
Add eggs, celery, onion, cucumber and green pepper; mix well.
In a small bowl, combine mayonnaise, sour cream and horseradish; mix well.
Pour over potato mixture and toss to coat.
Chill for at least 1 hour.
Top with tomatoes.