Potato and Egg Casserole

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm about 15 minutes. Drain cool peel and slice.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water cool peel and slice.

In a 9x13 inch casserole dish layer potatoes and eggs sprinkling each layer of eggs with seasoning salt ending with potatoes.

In a small saucepan over low heat melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.

Bake in preheated oven for 30 minutes.