1/4 c. dairy sour cream
1 tbsp. vinegar
Dash of salt
Dash of pepper
2 hard cooked eggs
1 1/2 c. diced, cooked potatoes
1 (12 oz.) can luncheon meat, cut in 1/2" cubes
1 c. cottage cheese
1/2 c. chopped celery
3 tbsp. finely chopped onion

In a small bowl, gently blend vinegar, salt and pepper into sour cream; set aside. Reserve 1 egg to be cut into wedges for garnish, chop other egg. In a large bowl, combine egg, potato, meat, cottage cheese, celery and onion. Gently blend in sour cream mixture. Cover and chill. Garnish with egg wedges.