SOUR CREAM POTATO SALAD

Serving Size : 8 
Categories : Bar-B-Q Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

10 Medium red potatoes -- cooked in jackets
1/3 cup Clear -- bottled Italian [83 ml]
1 1/2 cups Sliced celery [168 g]
1 cup Sliced green onions [182 g]
4 Hard boiled eggs
1/2 cup Sour cream [112 g]
1 cup Mayonnaise [224 g]
1 1/2 teaspoons Horseradish sauce
1 teaspoon Yellow mustard
1 1/4 teaspoons Celery seed
1/3 cup Diced cucumber [50 g]
Salt and pepper to taste

While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery
and onion. Add the egg whites, chopped. Sieve egg yolks, combine with
mayonnaise, sour cream, horseradish, mustard, and celery seed.

Chill 2 hours and add diced cucumber.

Contributed by Wesley Pitts Origin: "Wenonah's Pantry", Bryan, TX