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Creamy Potato Salad

Photo: William Dickey
Yield 8 servings


  • 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

How to Make It

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

  2. Chop egg whites. Press yolks through a wire sieve.

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