Cathy’s Potato Salad

By cjn61

Ingredients

• 2 lbs potatoes (about 6 med)
• ¼ cup onion, finely chopped
• ¼ cup Zesty Italian dressing
• 1 tsp salt
• 1/8 tsp pepper
• ½ cup mayonnaise
• ½ cup chopped celery
• 3 tbsp brown mustard
• 6 hard boiled eggs, chopped

Preparation

Step 1

Heat 1-inch salted water (1/2 tsp salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cove and cook until tender (30-35 min). Drain and cool.

Cut potatoes into cubes; stir in onion, Italian dressing, salt, and pepper. Cover and refrigerate for at least 2 hours.

Just before serving, toss with mayonnaise until potatoes are well coated. Stir in celery, eggs, and mustard.

4 to 6 servings