POTATO SALAD

• 5 1/2 pounds red potatoes, washed leaving skins on

• 1/2 cup diced onions

• 1 cup celery, diced

• 1 dozen eggs hard-boiled; whites chopped coarsely, yolks reserved for dressing

DRESSING

• 1 tablespoon dry mustard, dissolved in 1/4 cup white vinegar

• 1-1/2 teaspoons salt

• 1-1/2 teaspoons celery seed

• 1-1/2 teaspoons black pepper

• 1-1/2 teaspoons savory

• Hard-boiled egg yolks 1-1/2 teaspoons oregano

• 1 cup sour cream

• 2 cups mayonnaise

Boil potatoes until al dente, drain well and dice. Add onion, celery, and egg whites. Place in the refrigerator until cool to touch. Mix ingredients of dressing together and mix well with cooled vegetables.

Serves 10 to 12