POTATO SALAD

By tuqui13

Ingredients

• Garden:
• 2 pounds potatoes (about 6 medium)
• 1 small onion, finely chopped (about ¼ cup)
• ¼ cup Italian dressing
• 1 teaspoon salt
• 1/8 teaspoon pepper
• ½ cup mayonnaise or salad dressing
• 1 medium stalk celery, chopped (about ½ cup)
• 1 apple, chopped
• 2 hard-cooked eggs, coarsely chopped
• ½ cup thinly sliced radishes
• 1 small cucumber, cut into cubes (about ½ cup)
• 1 small green pepper, chopped (about ½ cup), and
• ½ teaspoon celery salt.
• Golden:
• 6 eggs (increase to)
• 3 tablespoons prepared mustard
• Italian:
• ¾ cup mayonnaise (increase to)
• ½ cup sliced pimiento-stuffed olives
• 1/3 cup grated Parmesan cheese and
• 1 tablespoon dried oregano leaves.

Preparation

Step 1

Heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender. 30 to 35 minutes. Drain and cool.

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

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