| ||||
| 1/3 | | cup | | Italian salad dressing |
| 7 | medium | potatoes, cooked in jackets, peeled, sliced (6 cups) | ||
| 1 | cup | sliced celery | ||
| 1/2 | cup | sliced green onions | ||
| 3 | hard-cooked eggs | |||
| 1/3 | mayonnaise | |||
| 1-1/2 | cups | sour cream | ||
| 2 | teaspoons | prepared horseradish mustard | ||
| to taste | salt, celery seed, and dried dill weed | |||
 | ||
| Pour Italian dressing over warm potatoes; chill approximately 2 hours. Add celery and onion. Chop egg whites;
add. Sieve yolks; mix with mayonnaise, sour cream, and mustard; fold into salad. Add salt, celery seed, and dill
weed to taste. Chill until ready to serve. Makes 8 servings. When I make this recipe, I add more dressing, more celery, and I use lots of dill weed. It adds a special taste and the dill weed looks attractive in the salad. |
