Sour Cream Potato Salad

Mrs. Charlie Stewart
  • 4 hard cooked eggs
  • 2/3 cup mayonnaise
  • 3/4 cup sour cream
  • 1 1/2 tsp prepared mustard with horseradish
  • 1/2 lb bacon
  • 1/3 cup chopped green onion
  • 7 cup cooked, cubed potatoes
  • 1/3 cup Italian salad dressing
  • Salt to taste
  • Celery seed to taste

Cut eggs in half and remove yolks. Mash yolks, and blend with mayonnaise, sour cream and mustard. Cook bacon until crisp; drain and crumble. Chop egg whites, and combine with bacon, onion, potatoes and salad dressing. Fold in mayonnaise mixture and season with salt and celery seed.

Yields 8 to 10 servings.





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