7 med. potatoes, cooked & cubed (6 c.)
1.5 tsp. prepared horseradish mustard
1/2 c. dairy sour cream
1 c. mayonnaise
Salt & celery seed to taste (1 tsp. each)
2 tbsp. chopped fresh parsley
1/3 c. Catalina dressing
1/3 c. sliced green onions
4 hard cooked eggs
3/4 c. sliced celery

In a large bowl pour dressing over potatoes and chill for 2 hours. Add celery, onion and chopped egg whites. Sieve yolks, reserve some for garnish. Combine all remaining ingredients except parsley and egg yolk for garnish. Chill salad for 2 hours. Garnish with reserved egg yolk and parsley. Makes 8 servings.