Sour Cream Potato Salad

Ingredients

• 4 lb new potatoes
• 34 tsp salt
• 34 c bottled Italian dressing
• 6 hard-cooked eggs
• 1 c thinly sliced celery
• 1 c sliced green onions
• 2 14 c mayo
• 34 c sour cream
• 1 Tbsp prepared mustard
• 1 tsp salt
• 1 tsp prepared horseradish
• 12 tsp celery seed
• 14 tsp pepper
• 1 c chopped pared cucumber
• 2 Tbsp sliced green onion tops

Directions

1. In advance cook potatoes in water with 34 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