7 med. potatoes, cooked in jacket, peeled and sliced
1/3 c. clear French or Italian dressing
3/4 c. sliced celery
1/3 c. sliced green onions with tops
4 hard cooked eggs
1 c. mayonnaise
1/2 c. sour cream
1 1/2 tsp. prepared horseradish mustard
Salt and pepper to taste
1/3 c. diced, pared cucumber

While potatoes are warm, pour dressing over and chill for 2 hours. Add celery and onion. Chop egg whites and sieve yolks. Reserve some for garnish.

Combine remaining sieved yolk with mayonnaise, sour cream and horseradish mustard. Fold into salad. Add salt and celery seed to taste. Chill salad for 2 hours. Add diced cucumber, mix. To trim, sprinkle reserved sieved yolk and sliced onion tops over top. Serves 8.