Sour Cream Potato Salad

I've changed this over the years from a good but blander version. This is the most popular version I've made. I print copies of the recipe to take with me when I take it to get togethers because so many people ask for them.

• Ready In: 45 mins
• Serves: 8-12
• Yields: 4 pounds

Ingredients

• 4  lbs  red potatoes, scrubbed, diced, cooked and cooled
• 1  large cucumber, peeled, diced (seed if necessary)
• 2  bunches scallions, trimmed and sliced
• 1  teaspoon ground celery seed
• 1 1⁄2 teaspoons salt
• 6  hard-boiled eggs, separated
• 1⁄4 cup white vinegar
• 1 1⁄2 cups mayonnaise
• 1  cup sour cream
• 1  teaspoon  prepared horseradish
• 1  teaspoon dill weed (dry)

Directions

1. Dice egg whites.
2. Toss together with potatoes, cucumber, scallions.
3. Set aside.
4. Mash egg yolks.
5. Stir together with mayonnaise, sour cream, spices, vinegar, salt and horseradish.
6. Add more mayo or sour cream if needed.
7. Season to taste.
8. Pour over potato mixture and mix all together.
9. Chill in a covered container.
10. Serve when chilled.