Sour Cream Potato Salad - cooking recipe

Ingredients

8 medium potatoes
1/3 c. bottled creamy Italian dressing
2 Tbsp. dried onion flakes
1/2 c. sour cream
1 tsp. prepared mustard
1/3 c. sweet pickles (salad cubes)
1/2 c. mayonnaise
1 Tbsp. dried chives
2 Tbsp. pickle juice
3/4 c. finely chopped celery
4 hard-boiled eggs, grated
1 tsp. salt
1/4 tsp. onion salt

Preparation

Peel and cube potatoes.
Cook for 15 minutes in a 3-quart saucepan.
Pour dressing over hot drained potatoes.
Add onion flakes, sour cream, mustard and pickles and toss lightly.
Pour into airtight container and marinate overnight.
The next morning, add mayonnaise, chives, pickle juice, celery, eggs and salt. Refrigerate at least 2 hours before serving.
If kept in airtight container in refrigerator, it will keep 5 or 6 days without losing its flavor.