Deviled Potato Salad - cooking recipe

Ingredients

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

Preparation

Cut eggs in half; remove yolks and mash.
Blend with vinegar and mustard.
Add mayonnaise, sour cream and celery salt; mix well.
Chop egg whites; combine with potatoes and onions.
Fold in egg yolk mixture; chill.
Garnish with tomato wedges and cucumber slices.
Yield:
6 to 8 servings.