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Total Time
5hrs 10mins
Prep 10 mins
Cook 5 hrs

I keep this recipe in a bunch of my favorite hand-written recipes. It says it came from the Better Homes and Gardens Cookbook, although I can't find it there now. In any event, this is the only way I fix potato salad. It has a more tangy flavor than most potato salads (even with no pickles!) and it's wonderful when served with anything barbequed. Cook time is cooking and chilling time.

Ingredients Nutrition

Directions

  1. Boil potatoes in skins until barely tender, about 30- 45 minutes.
  2. Drain water, pour cold water over potatoes, and let stand until cool enough to handle.
  3. Peel and slice potatoes (you should have approx 6 cups).
  4. Pour italian salad dressing over potatoes and chill at least 2 hours.
  5. Do not drain salad dressing from potatoes.
  6. Add celery and onion to potatoes.
  7. Chop egg whites and add to potatoes.
  8. Mix mashed egg yolks with mayonnaise, sour cream, mustard, horseradish, salt and pepper.
  9. Pour dressing over potatoes, stir, and chill at least 2 additional hours before serving.