Serves: 7
Total Calories: 396
Cut eggs in half; remove yolks and mash. Blend yolks, vinegar, mustard, mayonnaise, sour cream, celery salt, and salt. Mix well. Chop egg whites and onions. Combine with mixture and add to potatoes. Chill and garnish with tomato wedges, cucumber slices, and/or hard-boiled egg slices.
This Deviled Potato Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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