| | Directions | | In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly. Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt and pepper and celery seeds, if desired. Fold into potato mixture. Refrigerate for at least 6 hours. Yield: 8-10 serving. |
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| Ingredients | | - |  | 6 cups diced cooked potatoes |
| - | | 1 cup chopped celery |
| - | | 1/2 cup chopped seeded peeled cucumber |
| - | | 1/2 cup chopped green pepper |
| - | | 1/4 cup sliced green onions |
| - | | 6 hard cooked eggs |
| - | | 1 package sour cream (8 ounce pkg) |
| - | | 1/2 cup Mayonnaise |
| - | | 1 tablespoon prepared mustard |
| - | | 4 teaspoons white vinegar |
| - | | 1 1/2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 teaspoon celery seed, optional |
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