In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
Let stand 15 minutes before serving.
Garnish with chives or scallions.
Wash potatoes and cook in boiling water until tender.
Drain and cool completely.
Peel and cube.
Combine potatoes, eggs and celery in a large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in a small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly.
Wash potatoes and cook in boiling salted water to cover 30 minutes or until tender; drain and cool completely.
Peel and cube potatoes; combine potatoes, eggs and celery in large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly.
Just before serving, add relish and pimiento.
Chill potatoes.
Add celery, 3 tablespoons vinegar and salt; toss lightly.
Place sour cream in small mixing bowl.
Add coddled eggs, remaining vinegar, pepper, mustard, garlic and onion; mix well.
Pour dressing over potato salad; mix well. Chill for at least 3 hours before serving.
Wash potatoes and cook in boiling salted water to cover 30 minutes or until tender.
Drain and cook completely.
Peel and cube potatoes.
Combine potatoes, eggs and celery in a large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in a small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly. Just before serving, add relish and pimento; toss gently.
Serve on lettuce leaves if desired.
o the potatoes.
Mix sour cream, mayo and lemon juice together
Toss potatoes lightly in butter.
Chop onions and tops; reserve small amount of tops.
Add onions to potatoes.
Chop egg whites; add to potato mixture.
Add celery, salt and pepper; toss lightly.
Mash egg yolks; add to potatoes.
Add sour cream, mayonnaise, mustard and sugar.
Mix well.
Pour over potato mixture; toss.
Garnish with reserved onion tops.
Combine potatoes, celery, cucumbers, onion, celery seed, salt and pepper.
Toss lightly.
Separate cooked egg yolks from whites. Dice whites and add to potato mixture.
Sieve yolks and combine with sour cream, mayonnaise, vinegar and mustard.
Add to potato mixture and mix carefully.
Chill for several hours.
Serves 6 to 8.
ently so as to leave potato quarters intact.
Mix together
Combine potatoes, cucumber, onion, celery seed, salt and pepper; toss together lightly.
Separate yolks from whites of eggs; dice whites and add to potato mixture.
Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard.
Add to potatoes and toss together lightly.
Allow to stand for 15 minutes before serving.
Garnish with salad greens.
While potatoes are warm, pour dressing over and chill for 2 hours.
Add celery and onion.
Chop egg whites; add.
Sieve yolks; reserve some for garnish.
Combine remaining sieved yolk with mayonnaise, sour cream and horseradish mustard.
Fold into salad. Add salt and celery seed to taste.
Chill salad.
Add diced cucumber to trim; sprinkle reserved sieved yolk and sliced onion tops over top of salad.
Serves 8.
Peel boiled potatoes and slice thinly.
Combine mayonnaise, sour cream, horseradish and celery seed.
Combine onion and parsley.
In a glass serving bowl, layer potato slices, salt, sour cream mixture and parsley mixture.
Repeat until potatoes are used up, ending with parsley mixture.
Store covered in refrigerator at least 8 hours.
Cook potatoes in boiling water until tender; drain and cool. Peel potatoes; cut into cubes and set aside.
Combine relish, onion, vinegar, mustard, salt and pepper in a large salad bowl, stirring well.
Fold in sour cream and potatoes, celery and eggs. Toss gently; cover and refrigerate at least 1 hour.
Yields 10 servings.
Cut eggs in half and remove yolks.
Mash yolks and blend with mayonnaise, sour cream and mustard.
Cook bacon until crisp; drain and crumble.
Chop egg whites and combine with bacon, onions, potatoes and salad dressing.
Fold in mayonnaise mixture.
Season with salt and celery seed.
While potatoes are warm, pour dressing over them.
Chill for 2 hours.
Add celery and onion.
Chop egg whites.
Add mashed yolks (reserve some for garnish).
Combine rest of yolk with mayonnaise, sour cream and horseradish.
Fold into salad.
Add salt to taste. Celery seed can be added.
Peel and cube potatoes.
Cook; add salt if desired.
Cool. Pour salad dressing over potatoes; toss lightly.
Put in refrigerator while mixing the mashed eggs, mayonnaise, sour cream and mustard.
Add bacon bits and onion.
Fold this mixture in potatoes; sprinkle with paprika.
Chill for 10 to 12 hours. Yields 8 to 10 servings.
To 2 cups medium white cream sauce, add 1/2 cup sour cream, 2 tablespoons prepared mustard and 1 tablespoon prepared horseradish.
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool, about 15 minutes.
Cut potatoes into chunks; transfer to a large bowl. Stir in hard-boiled eggs and green onions.
Mix blue cheese dressing, sour cream, salt, and pepper together in a bowl. Pour over potato mixture; stir gently until blended. Chill until flavors combine, about 2 hours.
toss gently to coat each potato piece with the dressing.
Cook potatoes in boiling salt water (1/2 tablespoon of salt to 1 cup of water).
Boil 30 to 40 minutes or until tender.
Drain and cool slightly.
Peel and cut into cubes.
Toss potatoes with chopped onions, salt and pepper.
Pour Italian salad dressing over potatoes; cover and chill thoroughly for 8 hours.
Add celery and chopped egg whites.
Mash egg yolks and mix with mayonnaise.
Add sour cream and horseradish mustard, then fold into salad.
Will serve 20 to 25 people.