| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Italian |
Bar-b-q, Salads |
8 |
Servings |
INGREDIENTS
| 10 |
|
Medium red potatoes, cooked in jackets |
| 1/3 |
c |
Clear, bottled Italian dressing |
| 1 1/2 |
c |
Sliced celery |
| 1 |
c |
Sliced green onions |
| 4 |
|
Hard boiled eggs |
| 1/2 |
c |
Sour cream |
| 1 |
c |
Mayonnaise |
| 1 1/2 |
ts |
Horseradish sauce |
| 1 |
ts |
Yellow mustard |
| 1 1/4 |
ts |
Celery seed |
| 1/3 |
c |
Diced cucumber |
|
|
Salt & pepper to taste |
INSTRUCTIONS
While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery
and onion. Add the egg whites, chopped. Sieve egg yolks, combine with
mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2
hours and add diced cucumber.
Contributed by Wesley Pitts Origin: "Wenonah's Pantry", Bryan, TX
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