Sour Cream Potato Salad - cooking recipe

Ingredients

4 c. diced, cooked potatoes
1 c. sliced celery
1/2 c. diced, pared cucumbers
1/4 c. chopped onions
1 tsp. celery seed
1 to 1 1/2 tsp. salt
1/4 tsp. pepper
3 hard-boiled eggs
1 c. sour cream
1/2 c. Hellmann's mayo
3 to 4 Tbsp. vinegar
1 Tbsp. mustard

Preparation

Cut potatoes and cook.
Cool. Combine other ingredients with potatoes. Refrigerate 3 to 4 hours to blend flavors.
Makes approximately 1/2 gallon.