1/3 c. Italian salad dressing
7 med. potatoes, cooked in peeling then peel and slice (6 c.)
3/4 c. thin sliced celery
1/3 c. thin sliced green onions
4 hard cooked eggs
1 c. mayonnaise or salad dressing
1/2 c. dairy sour cream
1 1/2 tsp. prepared horseradish mustard

Pour Italian dressing over warm potatoes. Chill about 2 hours. Add celery and onions. Chop egg whites. Add. Sieve yolks, mix with mayonnaise, sour cream and mustard. Fold into potato mixture. Add salt and pepper to taste.