Bob Bogey Potato Salad
10 cups of potatoes cubed (about 15 medium-size potatoes)
1 1/2 cups celery (finely diced)
6 hard-boiled eggs
1/2 cup chopped onions
Dressing:
2 cups Hellman’s mayonnaise (may substitute Hellman’s Light)
1 cup Borden’s sour cream
3 teaspoons chopped chives
4 teaspoons French’s prepared mustard
2 teaspoons salt
1 teaspoon pepper
1/4 cup vinegar
4 teaspoons sugar
Cook potatoes with skins on until done. Drain and cool. Add celery and onions. Toss lightly. In a separate bowl, add all the dressing ingredients and mix together. Slice each egg in half taking out yolks. Dice the white of the egg and put it in potato mixture. Crumble egg yolks and fold into dressing. Pour dressing over potatoes and mix.
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