Sour Cream Potato Salad

• 7 medium potatoes, cook in jacket, peeled and sliced (6 c.)
• 1/3 c. clear French or Italian dressing
• 3/4 c. sliced celery
• 1/3 c. sliced green onions and tops
• 4 hard-cooked eggs
• 1 c. mayonnaise
• 1/2 c. dairy sour cream
• 1 1/2 tsp. prepared horseradish mustard
• salt and celery seed to taste
• 1/3 c. diced, pared cucumber

1. While potatoes are warm, pour dressing over; chill 2 hours. Add celery and onion.
2. Chop egg whites; add.
3. Sieve yolks; reserve some for garnish.
4. Combine remaining sieved yolk with mayonnaise, sour cream and horseradish mustard.
5. Fold into salad.
6. Add salt and celery seed to taste.
7. Chill 2 hours.
8. Add cucumber.
9. Sprinkle reserved yolk over top.
10. Makes 8 servings.

potatoes, clear, celery, green onions, eggs, mayonnaise, sour cream, horseradish, salt, cucumber

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606066 (may not work)