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Pom-Pom Potato Salad

3 pounds red potatoes, cooked and cubed
1 cup sweet pickle or zucchini relish
1/4 cup chopped celery
3/4 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon celery seed
1/2 teaspoon pepper
4 hard-cooked eggs
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon prepared mustard
Additional hard-cooked eggs, cut into wedges

Printed from tasteofhome.com Oct 14, 2008

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Pom-Pom Potato Salad cont.

In a large bowl, combine the first seven ingredients. Cut eggs in half
and remove yolks. Chop the whites; add to potato mixture. In a
small bowl, mash the yolks; stir in sour cream, mayonnaise, vinegar
and mustard. Pour over potato mixture and gently toss to coat.
Refrigerate until serving. Garnish with egg wedges.

Yield: 18 servings.