1/3 c. Italian salad dressing
7 med. potatoes, cooked in jackets, peeled, chopped (6 c.)
3/4 c. sliced celery
1/3 c. sliced green onion
4 hard cooked eggs (optional)
1 c. mayonnaise
1/2 c. sour cream
1 1/2 tsp. horseradish mustard (optional)

Pour Italian dressing over warm potatoes; chill 2 hours. Add celery and onion. Chop egg whites (if used in recipe). Add sieved yolks. Mix with mayonnaise, sour cream and mustard; fold into salad. Add salt and celery seed to taste. Chill 2 hours. Makes 8 servings.