Sour Cream Potato Salad

• 4 lb. new potatoes
• 3/4 tsp. salt
• 3/4 c. bottled Italian dressing
• 6 hard-cooked eggs
• 1 c. thinly sliced celery
• 1 c. sliced green onions
• 2 1/4 c. mayo
• 3/4 c. sour cream
• 1 Tbsp. prepared mustard
• 1 tsp. salt
• 1 tsp. prepared horseradish
• 1/2 tsp. celery seed
• 1/4 tsp. pepper
• 1 c. chopped, pared cucumber
• 2 Tbsp. sliced green onion tops

1. In advance cook potatoes in water with 3/4 teaspoon salt. Drain; cool 10 minutes.
2. Peel potatoes and slice.
3. Pour Italian dressing over potatoes and refrigerate for at least 2 hours. Remove egg yolks from egg and set aside.
4. Chop whites.
5. Mix egg whites, celery and 1 cup green onions with potatoes and set aside. Press egg yolks through sieve reserving 3 tablespoons for garnish. Combine remaining egg yolk, mayo, sour cream, mustard, salt, horseradish, celery seed and pepper in bowl.
6. Mix with potatoes. Cover and refrigerate 2 hours before serving.

new potatoes, salt, italian dressing, eggs, celery, green onions, mayo, sour cream, mustard, salt, horseradish, celery, pepper, cucumber

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900537 (may not work)