BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 7 2011

Sour Cream Potato Salad

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5 c. cooked, diced potatoes
1/2 c. finely diced cucumber
1 tbsp. finely diced onion
1 tbsp. celery seed
2 tsp. salt
6 hard-cooked eggs
3/4 c. thick sour cream
3/4 c. salad dressing
2 tbsp. vinegar
1 tsp. prepared mustard

Toss together lightly the potatoes, finely diced cucumber, onion and seasonings. Remove yolks from eggs. Chop egg whites and add to potato mixture. Press egg yolks through a sieve and combine with sour cream, salad dressing, vinegar and mustard. Fold dressing mixture into potatoes. Chill well. 8 servings.