2 1/2 lbs. New Potatoes, cooked in salted water
1 pkg. Frozen Mixed Vegetables, cooked 1 min.
2 Hard Boiled Eggs
3 Tbsp. Wine vinegar
3 Tbsp. Parsley, minced
1 1/2 Tbsp. each; Mustard and Capers
1 tsp. each; Sugar and Salt
1/2 tsp. Pepper Sauce
1 c. Sour Cream
1/2 c. each; Green Onions and Celery, sliced

Peel and slice the potatoes while warm and lightly salt before completely cool.

Mash the egg yolk and chop the whites fine & reserve. Add vinegar to the yolks and beat smooth. Add the parsley, mustard, capers, sugar, salt, hot sauce and sour cream. Stir until smooth.

Combine the potatoes, vegetables, onions, celery and egg whites. Pour the dressing over all and chill 4 hours or overnite.

It is better if combined while the potatoes are still warm. This is very good if heaped on a platter, smoothed and decorated with hard boiled eggs & ripe olives and covered with a coat of flavored aspic.