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7 medium potatoes
1/3 cup bottled Italian dressing
3/4 cup sliced green onions
4 hard boiled eggs, chopped
1/2 cup mayonnaise
1 cup sour cream
1 1/2 teaspoons prepared horseradish mustard
Salt and celery seed, to taste.
Garnish: crumbled cooked bacon

In saucepan, cook potatoes with skins until tender. While
warm, peel, dice, and pour dressing over potatoes. Chill 2 hours.
Add onions and chopped egg. In separate bowl, mix mayonnaise, sour
cream, mustard, salt, and celery seed. Fold into potato mixture.

Yield: 6-8 servings.

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