Deviled potato salad

6 servings

Ingredients

Quantity Ingredient
8 Eggs; hard-cooked
2 tablespoons Vinegar
1 tablespoon Horseradish, prepared
2½ tablespoon Mustard, prepared
1 cup Mayonnaise
1 cup Sour cream
½ teaspoon Celery salt
1 teaspoon Salt
6 mediums Potatoes; cooked, peeled, and cubed (4-1/2 cups)
1 cup Celery; chopped
¼ cup Onion; chopped
2 tablespoons Pepper, green; chopped
2 tablespoons Pimiento; chopped
Tomato wedges
Cucumber slices

Directions

Cut eggs in half and remove yolks. Mash and blend yolks with vinegar, horseradish, and mustard. Add mayonnaise, sour cream, celery salt, and salt; mix well. Chop egg whites and combine wiht potatoes and chopped vegetables. Fold in egg yolk mixture; chill. Garnish with tomatoes and cucumbers.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-16-94

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