Sour Cream Mustard Potato Salad Recipe

• 10 lg. new potatoes, approximately 3 1/2 to 4 lbs.
• 8 hard cooked Large eggs
• 2 1/2 tbsp. prepared mustard
• 1 c. mayonnaise
• 1 teaspoon salt
• 1 c. diced celery
• 2 tbsp. minced green pepper
• Cucumber slices
• 2 tbsp. vinegar
• 1 tbsp. prepared horseradish
• 1 (8 ounce.) carton lowfat sour cream
• 1/2 teaspoon celery salt
• 1/4 c. finely minced onion
• 2 tbsp. minced pimento

1. Cook potatoes in boiling salted water 20 min or possibly till potatoes are tender.
2. Drain well, and cold.
3. Peel potatoes, and cut into 1/2 inch cubes.
4. Slice Large eggs in half lengthwise, and carefully remove yolks.
5. Mash yolks in a medium mixing bowl.
6. Add in vinegar, mustard, horseradish, mayonnaise, lowfat sour cream, salt and celery salt; mix well.
7. Chop whites, and add in to yolk mix.
8. Add in potatoes, celery, onion, green pepper, and pimiento, stirring till well blended.
9. Cover and chill at least 1 hour.
10. Garnish with cucumber slices, if you like.
11. 10-12 servings.

new potatoes, eggs, mustard, mayonnaise, salt, celery, green pepper, cucumber, vinegar, horseradish, sour cream, celery salt, onion, pimento

Taken from cookeatshare.com/recipes/sour-cream-mustard-potato-salad-48951 (may not work)