Sour Cream Potato Salad from The Times Calendar Cookbook by Katie Stewart
A salad that tastes good and looks pretty. Serve with cold ham, chicken or tongue.
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Ingredients
- 1 small onion
- 675 g/1½ lb new potatoes
- 3–4 stalks celery
- ½ cucumber
- salt and freshly milled pepper
- 1 carton soured cream
- 3 hard-boiled eggs
- 1 teaspoon made mustard
- 3 rounded tablespoons mayonnaise
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