In the late '60s, I entered a cooking contest with my potato salad, which was good enough to earn first place. Here it is:
KATIE’S POTATO SALAD
4 cups cooked potatoes, diced
½ cup cucumber, peeled seeded and finely minced
1 Tbsp. onion, finely minced
¾ tsp. celery seed
3 hardboiled eggs
1½ tsp. salt
½ tsp. freshly ground black pepper
1½ cups sour cream
½ cup mayonnaise
¼ cup Rosé wine vinegar
1 tsp. prepared mustard
Romaine lettuce leaves, for serving
Sliced hardboiled eggs, for serving
Paprika, for garnish
Separate egg whites from yolks. Set yolks aside and chop whites. Mix together lightly the potatoes, cucumber, onion, celery seed, chopped egg whites, salt, and pepper. In a small bowl or in a blender or food processor, combine egg yolks, sour cream, mayonnaise, vinegar, and mustard.
If using a bowl, mash egg yolks and blend all ingredients until smooth. If using a blender or food processor, blend until creamy. Add to the potato mixture and toss until all vegetables are well coated. Refrigerate overnight before serving.
To serve, line a large salad bowl with lettuce leaves. Spoon the potato salad into bowl, top with slices of egg and sprinkle generously with paprika.
What I do to keep the cucumbers from being too wet is to let them sit on some paper towels in a colander while I chop the other ingredients and prepare the "dressing."