Sour Cream Potato Salad

A delicious twist on an old favorite. Cooking time is standing time. From the Wisconsin Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 4  cups potatoes, cooked and diced (leftover boiled potatoes is fine)
• 1⁄2 cup cucumber, peeled and diced
• 1  tablespoon onion, minced
• 3⁄4 teaspoon celery seed
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 3  eggs, hard cooked and peeled
• 1 1⁄2 cups sour cream
• 1⁄2 cup mayonnaise (use a good quality, such as Hellmann's)
• 1⁄4 cup vinegar
• 1  teaspoon prepared mustard
•  salad greens, for garnish

Directions

1. Combine potatoes, cucumber, onion, celery seed, salt and pepper; toss together lightly.
2. Separate yolks from whites of eggs; dice whites and add to potato mixture.
3. Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard.
4. Add to potatoes and toss together lightly.
5. Allow to stand for 15 minutes before serving.
6. Garnish with salad greens.