Potato Salad

• 2 lb. potatoes (about 6 medium)
• 1/4 c. finely chopped onion
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. Italian salad dressing
• 1/2 c. mayonnaise or salad dressing
• 1/2 c. chopped celery
• 2 hard-cooked eggs, cut up

1. Wash potatoes.
2. Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
3. Add unpared potatoes; cover tightly. Heat to boiling and cook 30 to 35 minutes or until tender; drain, cool and peel.
4. Cut potatoes into cubes and combine in bowl with onion.
5. Sprinkle with salt and pepper.
6. Mix with Italian salad dressing; cover.
7. Refrigerate at least 2 hours (overnight tastes even better).
8. Just before serving, add mayonnaise; toss until potatoes are well coated.
9. Stir in celery and eggs.
10. Makes 4 to 6 servings.

potatoes, onion, salt, pepper, italian salad dressing, mayonnaise, celery, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426506 (may not work)