¼ cup French dressing
1 cup sliced celery
1 cup cubed cucumber
¾ cup minced onion
½ cup thinly sliced radishes
½ cup mayonnaise
½ cup sour cream
1 tbsp prepared mustard
2 tsp lemon juice
1½ tsp salt
¼ tsp pepper
4 hard boiled eggs, chopped
Cook potatoes until tender.
Drain, peel and cut into cubes.
Pour French dressing over warm potatoes in a large bowl and toss. Cover and refrigerate for at least an
hour. Add celery, cucumber, onion and radishes.
Mix the mayonnaise, mustard, lemon juice, salt and pepper. Pour over the salad and toss. Carefully stir in the chopped eggs.
