three parts mayo to one part sour cream, mustard, relish, celery seed, black pepper, salt, potatoes, eggs, celery, carrot, onion, radish if you have it on hand.
Garnish top with paprika, sliced egg and radish slices.
The sour cream really sets it apart from other potato salads, always get rave reviews when I take this to a party.
NOTE: lately when I make cold salads that need to keep I will salt the celery and onion, place in strainer and put a plate on top then weight the plate with a heavy can of unopened food and let set for a couple of hours, you will be amazed by how much water comes out. This will keep your salad from becoming water logged. Rinse celery and onion to remove salt and let drain for a few more minutes then add to salad. CUT BACK on the salt in your dressing, adjust to taste.
Last edited by Steady Stiching; 11-11-2013 at 05:55 AM.