Best Creamy Potato Salad

• 2 lb. Yukon gold potatoes (about 6 large), peeled, cut into 1-inch cubes
• 1/4 cup KRAFT Zesty Italian Dressing
• 3 hard-cooked eggs, chopped
• 1 stalk celery, thinly sliced
• 2 green onions, thinly sliced
• 1 Tbsp. chopped fresh dill
• 1/2 cup KRAFT Mayo Homestyle Real Mayonnaise

1. Cook potatoes in boiling water in saucepan 15 min.
2. or until tender; drain.
3. Place warm potatoes in large bowl.
4. Add dressing; toss to coat.
5. Add eggs, celery, onions and dill; mix lightly.
6. Stir in mayo.
7. Refrigerate 3 hours or until chilled.

gold potatoes, italian dressing, eggs, celery, green onions, dill, mayonnaise

Taken from www.kraftrecipes.com/recipes/best-creamy-potato-salad-133850.aspx (may not work)