Creamy Sour Cream Potato Salad

• 2 lbs potatoes
• 3/4 cup French dressing
• 3/4 cup sliced celery
• 2 chopped green onions
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 1/2 teaspoons prepared mustard
• 3/4 cup diced deseeded cucumber (scoop out the seeds in the cucumber with a spoon)

1. If using old potatoes, peel and cook until tender but still firm; if using new potatoes, cook in their jackets until tender but still firm.
2. You can either leave the skin (jackets) on the new potatoes or peel the skin off the new potates when cooked, if desired.
3. I prefer to leave the skin (jackets) on the new potatoes.
4. Slice potatoes into large dice while still warm.
5. Put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing.
6. Let stand for 1 hour.
7. Add celery and shallots.
8. Combine mayonnaise, sour cream, and mustard, blend well.
9. Mix gently into potato mixture.
10. Salt to taste and then refrigerate.
11. Just before serving, mix in the diced deseeded cucumber.

potatoes, french dressing, celery, green onions, mayonnaise, sour cream, mustard, deseeded cucumber

Taken from www.food.com/recipe/creamy-sour-cream-potato-salad-33070 (may not work)