Houseboat Potato Salad

• 3 lbs red potatoes
• 13 cup Italian salad dressing
• 12 teaspoon salt
• 1 dozen hard-boiled egg
• 1 cup chopped sweet gherkins or 1 cup dill pickle
• 12 cup thinly sliced radish
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 2 cups mayonnaise
• 1 cup sour cream
• 2 tablespoons yellow mustard
• 1 teaspoon salt
• 1 teaspoon celery seed
• 14 teaspoon pepper

1. Boil potatoes with skins on, in salted water until just tender.
2. Drain and cool to lukewarm.
3. Peel; cut into 1/2 inch cubes.
4. Pour Italian dressing over potatoes and sprinkle with the 1/2 teaspoon of salt.
5. Toss to coat.
6. Refrigerate, covered, several hours or overnight.
7. Chop 9 eggs and add with the pickles, radishes, celery, and onions to the potatoes.
8. Mix mayonnaise, sour cream, mustard, salt, celery seed and pepper together.
9. Fold into potato mixture.
10. Refrigerate, covered, until serving time.
11. Garnish with the remaining 3 eggs cut into slices or wedges.

red potatoes, italian salad dressing, salt, egg, sweet gherkins, radish, celery, onion, mayonnaise, sour cream, yellow mustard, salt, celery, pepper

Taken from www.food.com/recipe/houseboat-potato-salad-132545 (may not work)