Granny's Deviled Egg Potato Salad
8 hard-cooked eggs
3 tablespoons vinegar
3 tablespoons prepared mustard
1 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/2 teaspoon celery salt
1 teaspoon salt
6 medium potatoes, cooked and cubed
2 tablespoons chopped onion
Cut eggs in half; remove yolks; mash and blend with vinegar and mustard. Add
mayonnaise, sour cream, celery salt, and salt; mix well. Chop egg whites;
combine with potatoes and onion. Fold in egg yolk mixture; chill. Garnish with
tomato wedges and cucumber slices.