⅓ cup bottled Italian salad dressing
7 medium potatoes, cooked in jackets, peeled and sliced
¾ cup thinly sliced celery
⅓ cup sliced green onions or scallions
4 hard-cooked eggs
1 cup mayonnaise
½ cup dairy sour cream
1½ teaspoons prepared horseradish mustard

Pour Italian dressing over warm potatoes; cover and chill 2 hours. Add celery and onion. Separate egg yolks and whites.; chop egg whites, add to potato mix. Sieve egg yolks; mix with mayonnaise, sour cream and mustard; fold into potato mix. Add salt and celery seed to taste. Chill 2 hours before serving. Makes 8 servings. (recipe may be doubled for large gatherings)