Baked Potato Salad

• 6 medium potatoes
• 3 Tbsp. bread crumbs
• 1 c. sour cream
• 2 Tbsp. flour
• salt and pepper to taste
• 4 to 6 hard-boiled eggs, sliced
• 1/4 c. butter, melted
• 1 c. Italian salad dressing
• 2 Tbsp. green onion, minced

1. Peel and slice potatoes.
2. Cook in small amount of water until tender; drain.
3. Sprinkle 1 tablespoon crumbs in greased 2-quart casserole. Combine sour cream, salad dressing, flour and onions; blend thoroughly.
4. Place layer of potatoes in casserole, salt and pepper to taste.
5. Top with half the egg slices.
6. Spread with half the cream mixture.
7. Repeat layers.
8. Sprinkle remaining 2 tablespoons bread crumbs on top.
9. Pour melted butter evenly over top.
10. Bake at 350u0b0
11. for 25 minutes.
12. Cool 10 minutes before serving.

potatoes, bread crumbs, sour cream, flour, salt, eggs, butter, italian salad dressing, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285207 (may not work)