Sour Cream-Mustard Potato Salad

Ingredients

• 10 large new potatoes
• 8 hard-cooked eggs
• 2 tablespoons vinegar
• 2 1/2 tablespoons prepared mustard
• 1 tablespoon prepared horseradish
• 1 cup mayonnaise
• 1 (8-ounce) carton commercial sour cream
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1 cup diced celery
• 1/4 cup finely chopped onion
• 2 tablespoons chopped green pepper
• 2 tablespoons chopped pimiento
• Cucumber slices (optional)

Preparation

1. Cook potatoes in boiling salted water 20 minutes or until potatoes are tender. Drain well, and cool. Peel potatoes, and cut into 1/2-inch cubes.
2. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks in a medium mixing bowl. Add vinegar, mustard, horseradish, mayonnaise, sour cream, salt, and celery salt; mix well. Chop whites, and add to yolk mixture. Add potatoes, celery, onion, green pepper, and pimiento, stirring until well blended. Cover and refrigerate at least 1 hour. Garnish with cucumber slices, if desired.