Creamy Potato Salad

Recipe from

Southern Living


7 medium-size baking potatoes
3 hard-cooked eggs
1 cup mayonnaise
1/2 cup sour cream
1/3 cup Italian dressing
1 1/2 teaspoons horseradish mustard
1/2 teaspoon salt
1/4 teaspoon celery seeds
2 celery ribs, sliced
3 green onions, sliced
Garnish: celery leaves


Cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool. Peel and slice.

Chop egg whites. Press yolks through a wire sieve.

Combine mayonnaise and next 5 ingredients; add potato, egg whites, celery, and green onions. Sprinkle with egg yolks. Garnish, if desired.

July 1998
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