Sour Cream & Horseradish Potato Salad

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.

• Ready In: 5 hrs 10 mins
• Serves: 8

Ingredients

• 7  large potatoes
• 1⁄2 cup  prepared  Italian salad dressing
• 3⁄4 cup  finely chopped celery
• 1⁄2 cup  chopped onion
• 4  hard-boiled eggs
• 1  cup mayonnaise (I use Miracle Whip Light)
• 1⁄2 cup sour cream (I use low-fat)
• 1 1⁄2 teaspoons mustard
• 1  teaspoon horseradish
•  salt and pepper

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.