My dad asked me to make my grandmother’s potato salad for a family dinner. The only problem with that request was that I’d misplaced her recipe! Oops. I dug around through her books and papers and found this potato salad recipe in the cookbook she used most often. The recipe had some notes in her handwriting — always a good sign it was a well-used recipe. So I tried it an it turned out well. Felt familiar. My dad liked it, so all is well.

From my grandmother’s copy of Better Homes and Gardens Cookbook:

Sour Cream Potato Salad

• 1/3 cup Italian salad dressing
• 7 medium potatoes, cooked in jackets, peeled, cut into 1-inch cubes
• 3/4 cup diced celery
• 1/3 cup sliced green onions
• 4 hard-cooked eggs
• 1 cup mayonnaise
• 1/2 sour cream
• 1 teaspoon yellow mustard
• 1 teaspoon salt
• 1 teaspoon dill

Pour Italian dressing over warm potatoes; chill 2 hours. Add celery and onion. Chop egg whites and add to potato mixture. In separate bowl, crumble egg yolks, mix with mayo, sour cream, mustard, salt and dill; fold into salad. Chill 2 hours or overnight. Sprinkle with small amount of paprika and dill. Makes 8 servings. Optional: serve with deviled eggs.