3 pounds Potatoes; cooked
1 cup Celery; diced
5 Tablespoons Vinegar
2 teaspoons Salt
4 Eggs: hard-cooked, sieved
1 pint Sour cream
1 teaspoon Pepper
1-1/2 Tablespoons Prepared mustard
1/4 Clove of garlic; crushed
1 small Onion; chopped
1/2 cup Olives; sliced
Yield: 6 servings
Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tablespoons vinegar and salt. Fold eggs into sour cream, add remaining vinegar, pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.