Italian Potato Salad

  • 3 lbs.potatoes
  • 1/3 cup Italian dressing
  • 4 hard cooked eggs,chopped
  • 3/4 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped green pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp.prepared horseradish
  • Chopped fresh tomatoes

Directions:

Place potatoes in a saucepan; cover with water. Bring to a boil and cook until tender; drain and cool. Peel and cube potatoes; place in large bowl. Add dressing and toss to coat. Cover and chill for 2 hours. Add eggs, celery, onion, cucumber and green pepper. Mix well. In a small bowl, combine mayonnaise, Sour cream and horseradish; mix well. Pour over potato mixture and toss to coat. Chill for at least 1 hour. Top with tomatoes. Yield: 8-10 servings.

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

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