Sour Cream Potato Salad

Ingredients

• 8 cups potatoes, diced
• 1 cup cucumber, diced
• 1/2 red pepper, diced
• 3-4 radishes, diced
• 1 Tablespoon onion, minced
• 3 hard boiled eggs, yolks separated and whites chopped
• 3/4 teaspoon celery salt
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 1/2 cups regular sour cream
• 1 cup regular mayonnaise
• 1/4 cup vinegar
• 1 teaspoon dry mustard
• 2 Tablespoons parsley, chopped
• (Serves 10)

Directions

1. Put diced potatoes in a large saucepan and add enough water to just cover.
2. Set saucepan over high heat and bring to a boil.
3. Poil potatoes until cooked through and tender, about 8-10 minutes. Be careful not to over cook potatoes.
4. Once cooked, drain and rinse potatoes.
5. In a large mixing bowl, combine the cooked potatoes, cucumber, red pepper, radishes, onion, chopped egg whites, celery seeds, salt and pepper. Gently toss to mix.
6. For the dressing, combine hard boiled egg yolks, sour cream, mayonnaise, vinegar and mustard. Whisk until well combined.
7. Pour the dressing over the potato mix and toss gently to combine.
8. Allow the potato salad to stand for at least 15 minutes, up to over night, before serving.
9. Garnish with chopped parsley.