Recipe: Sour Cream Potato Salad (using Italian dressing)

SOUR CREAM POTATO SALAD
From Kate

10 medium red potatoes, cooked in jackets (unpeeled)
1/3 cup clear, bottled Italian dressing
4 hard boiled eggs, divided use
1 1/2 cups sliced celery
1 cup sliced green onions
1/2 cup sour cream
1 cup mayonnaise
1 1/2 tsp horseradish sauce
1 tsp yellow mustard
1 1/4 tsp celery seed
1/3 cup diced cucumber
Salt and pepper to taste

Peel the cooked potatoes and cut in cubes. While potatoes are warm, pour on the Italian dressing. Refrigerate for 2 hours.

Chop the egg whites and add to the chilled potatoes along with the celery and onion.

Sieve egg yolks; combine with mayonnaise, sour cream, horseradish, mustard, and celery seed. Combine with the potatoes. Refrigerate for 2 hours.

Stir in diced cucumber before serving.