Deviled Potato Salad - cooking recipe

Ingredients

8 hard-boiled eggs
3 Tbsp. vinegar
3 Tbsp. prepared mustard
1 c. mayonnaise
1/2 c. dairy sour cream
1/2 tsp. celery salt
1 tsp. salt
6 medium potatoes, cooked and cubed (4 to 4 1/2 c.)
2 Tbsp. chopped onion

Preparation

Cut eggs in half; remove yolks.
Mash and blend with vinegar and mustard.
Add mayonnaise, sour cream, celery salt and salt. Mix well.
Chop egg whites.
Combine egg whites with potatoes and onion.
Fold in yolk mixture.
Chill.
Garnish with tomato wedges and cucumber slices.
Makes 6 to 8 servings.