Sour Cream Potato Salad

By: Jeannie Kuhn

7 med. potatoes, cooked in jackets (peeled and cubed it’s 6 cups)
⅓ c. Italian salad dressing
¾ c. celery, diced
¾ c. green onions, sliced
4 eggs, hard boiled
1 c. mayonnaise or salad dressing
½ c. sour cream
1½ t. mustard
½ c. pickle relish or chopped pickles
salt
celery seeds

Directions:
Clean, peal and cube the potatoes then boil them in water. When the potatoes are done, drain them and put them into a large bowl. Pour the Italian dressing over them and chill it for 2 hours. Once it’s chilled, add the celery and onions. Boil the eggs. Once the eggs are boiled separate the egg whites from the yolks; save the yolks. Chop the egg whites and add them to the potato mixture. In a separate bowl, mix the egg yolks, mayonnaise, sour cream, mustard and pickle relish together then fold into the potato mixture. Add salt and celery seeds to taste. Chill it for 2 hours.

Servings:
Makes 8