[JRandomFreeper]

Pretty close, but about twice the amount of egg, which is ok. I had to convert your recipe in my head. LOL! Most commercial recipes use weights instead of volumes, as in 5.4 oz. yolks. It looks like I'm becoming acclimitized. ;>)

/john

[Miss Marple]

The large volume of egg in my recipe adds color and flavor, which makes up for the dijon mustard in your reciple. The flavor of my potato salad is less tangy, and more potato and onion, than yours. The celery seed adds a fresh flavor which is not alays available n other recipes.

[A Citizen Reporter]

This is one of my favs, (and it's not mine, I got it from my dear friend's mother....many years ago!)

Downside is you have to start it the night before, but it is good!

7 medium potatoes cooked but firm in the jacket, peel and cube
½ cup (or more) Italian dressing
¾ cup cubed celery
¾ sliced green onions with tops
1/3 cup diced cucumber (pared and seeded)

Dressing

4 hard cooked eggs (yellows for dressing)
1 cup mayo
½ cup sour cream
1 ½ tsp prepared horseradish mustard
salt and celery seed to taste

Potatoes are warm, pour Italian dressing over and chill overnight. Add celery and onion and chopped egg white. Sieve yolks with mayo, sour cream and HRM. Fold into salad. Add salt and celery seed to taste. Chill 2 hours. Just before you serve it, add cucumber. (Fork tine the cucumber and slice.