Creamy Potato Salad

Ingredients

4 cups sliced cooked potatoes
1/2 cup diced cucumber
1 medium onion, chopped
1/2 cup diced celery
salt and pepper to taste
3 Roberts Eggs, hard-cooked and separated
1 1/4 cups Roberts Sour Cream
3/4 cup mayonnaise
1/4 cup vinegar
2 teaspoons prepared mustard
1 tablespoon minced parsley

Preparation

Mix together potatoes, cucumber, onion, celery, salt and pepper. Chop hard-cooked egg whites and add to potato mixture. Mash hard-cooked egg yolks; mix with sour cream, mayonnaise, vinegar and prepared mustard. Heat sour cream mixture slightly; pour over potato mixture. Garnish with parsley.

Yield: 4 to 6 servings

Notes:

Turn vegetable salads into "main dish salads" by adding chunks of poultry, meat, seafood or cheese, wedges of hard-cooked Roberts Eggs and seasoned croutons.