Potato Salad 
Serves 6 to 8 
Combine in large bowl: 
4 cups cubed peeled potatoes, cooked or left over baked potatoes 
3 hard cooked eggs, peeled and chopped
2 celery ribs, thinly sliced 
¼ cup green onions, diced 
Dressing: 
Combine and pour over potato mixture, tossing to coat. 
½ cup sour cream 
½ cup mayonnaise 
2 tablespoons vinegar 
2 tablespoons sugar 
1 teaspoon prepared mustard 
1 teaspoon salt 
1 teaspoon pepper 
Refrigerate at least 1 hour before serving.