Creamy Potato Salad Made Over

• 1 lb red potatoes, unpeeled, cut into chunks
• 14 cup light Italian dressing
• 1 hard-boiled egg, chopped
• 13 cup Miracle Whip light
• green onion, sliced
• 1 12 teaspoons Grey Poupon Dijon Mustard

1. Cook potatoes in boiling water 15 min or until tender; drain.
2. Rinse potatoes with cold water until cold; drain again.
3. Mix dressings and mustard in large bowl.
4. Add potatoes, egg, and onions.
5. Mix lightly.
6. Cover.
7. Refrigerate at least 30 min before serving.

red potatoes, light italian dressing, egg, miracle, green onion, mustard

Taken from www.food.com/recipe/creamy-potato-salad-made-over-349804 (may not work)