Vegetable Potato Salad

• 6 large potatoes (about 3 pounds)
• 1 cup Italian salad dressing
• 8 hard-boiled large eggs, sliced
• 1 bunch green onions, thinly sliced
• 3 celery ribs, chopped
• 1 medium green pepper, chopped
• 2/3 cup chopped seeded peeled cucumber
• 1 cup frozen peas, thawed
• 1 cup mayonnaise
• 2/3 cup sour cream
• 2 teaspoons prepared mustard
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon pepper

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle.
2. Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes.
3. Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.

potatoes, italian salad dressing, eggs, green onions, celery, green pepper, cucumber, frozen peas, mayonnaise, sour cream, mustard, salt, pepper

Taken from www.tasteofhome.com/recipes/vegetable-potato-salad/ (may not work)