Sour-cream Potato Salad and Sizzling Ripe Olives. Recipes from 1959

Sour-cream Potato Salad

7 medium potatoes, cooked din jacket, peeled and sliced (6 cups)

1/3 cup clear french or italian dressing

3/4 cup sliced celery

1/3 cup sliced green onions and tops

4 hard-cooked eggs

1 cup mayonnaise

1/2 cup dairy sour cream

1 1/2 tsp. prepared horseradish mustard

salt and celery seed

1/3 cup diced pared cucumber

While potatoes are warm, pour dressing over; chill 2 hours. Add celery and onion. Chop egg whites; add . Sieve yolks; reserve some for garnish. Combine remaining sieved yolk with mayonnaise, sour cream and hroseradish mustard. Fold into salad. Add salt and celery seed to taste. Chill 2 hours. Add cucumber. Sprinkle reserved yolk over top.

Sizzling Ripe Olives

1 7-ounce can pitted ripe olives

1 to 2 cloves garlic, minced

2 tbsp. salad oil

To undrain olives in can, add the garlic. Refrigerate several days. To serve, heat olives in small amount of the olive liquid with salad oil added. Spear on toothpicks.