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Categories:
new potatoes salt Italian dressing eggs celery green onions mayo sour cream mustard salt horseradish celery pepper cucumber
Viewed: 53 - Published at: 5 years agoIngredients
- 4 lb. new potatoes
- 3/4 tsp. salt
- 3/4 c. bottled Italian dressing
- 6 hard-cooked eggs
- 1 c. thinly sliced celery
- 1 c. sliced green onions
- 2 1/4 c. mayo
- 3/4 c. sour cream
- 1 Tbsp. prepared mustard
- 1 tsp. salt
- 1 tsp. prepared horseradish
- 1/2 tsp. celery seed
- 1/4 tsp. pepper
- 1 c. chopped, pared cucumber
- 2 Tbsp. sliced green onion tops
Method
- In advance cook potatoes in water with 3/4 teaspoon salt. Drain; cool 10 minutes.
- Peel potatoes and slice.
- Pour Italian dressing over potatoes and refrigerate for at least 2 hours. Remove egg yolks from egg and set aside.
- Chop whites.
- Mix egg whites, celery and 1 cup green onions with potatoes and set aside. Press egg yolks through sieve reserving 3 tablespoons for garnish. Combine remaining egg yolk, mayo, sour cream, mustard, salt, horseradish, celery seed and pepper in bowl.
- Mix with potatoes. Cover and refrigerate 2 hours before serving.
