Mom’s Potato Salad
Just like mom used to make. Except double the horseradish.
Ingredients:
Base:
- 7 medium white potatoes (roughly 6 cups cooked)
- 1/3 cup Italian Salad Dressing
- 4 hard boiled eggs
(separate yolks from whites, retain yolks for dressing) - 3/4 cup diced celery
- 1/3 cup diced green onion
Dressing:
- 1 cup of mayonaise
- 1/2 cup sour cream
- 3 tsp horseradish or mustard
- Salt and celery seed to taste
Instructions:
Cook potatoes in water till done. Drain, peel, and chop.
Hard boil 4 eggs. Remove the shells, then seperate yolks from whites. Retain yolks for dressing and chop remaining whites.
While potatoes are still warm, toss lightly with Italian salad dressing.
Chill in the refrigerator for two hours.
After chilling, toss chopped hard boiled egg whites, green onion, and celery with potatoes.
Prepare the dressing by mashing hard boiled egg yolks with horseradish (or mustard), then mixing in the mayonaisse and sour cream.
Fold this mixture gently into the potatoes.
Season with salt and celery seed to taste.
Chill for an additional 2 hours before serving.