Ingredients
1/3 C Italian Dressing
7 Medium Potatoes, cubed and cooked al dente
3/4 C Sliced Celery
1/3 C Sliced Green Onions with tops
1/3 C Diced Cucumber
4 Hard Boiled Eggs
1 C Mayonnaise
1/2 C Sour Cream
1 1/2 tsp Prepared Horseradish Mustard
Preparation
Pour the dressing over warm potatoes. Chill 2 hours. Mix celery, onion and chopped egg whites. Sieve yolks, mix with may, sour cream and mustard. Fold into salad. Add salt and/or celery seed to taste. Chill 2 hours. Add cucumbers just prior to serving.
