Sour Cream Potato Salad - cooking recipe

Ingredients

4 lb. new potatoes
3/4 tsp. salt
3/4 c. bottled Italian dressing
6 hard-cooked eggs
1 c. thinly sliced celery
1 c. sliced green onions
2 1/4 c. mayo
3/4 c. sour cream
1 Tbsp. prepared mustard
1 tsp. salt
1 tsp. prepared horseradish
1/2 tsp. celery seed
1/4 tsp. pepper
1 c. chopped, pared cucumber
2 Tbsp. sliced green onion tops

Preparation

In advance cook potatoes in water with 3/4 teaspoon salt. Drain; cool 10 minutes.
Peel potatoes and slice.
Pour Italian dressing over potatoes and refrigerate for at least 2 hours. Remove egg yolks from egg and set aside.
Chop whites.
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.
Mix with potatoes. Cover and refrigerate 2 hours before serving.