Glen’s Potato Salad
5 or 6 medium size potatoes
3/4 cup chopped onion
1/4 cup Wishbone® Italian dressing
2 to 3 tablespoons vinegar
1 tablespoon mustard
1 teaspoon salt
3/4 cup mayonnaise
2 hard boiled eggs, cut up
2 stalks celery, chopped
2 Claussen® Kosher Dills, chopped
Celery seed
Pepper
Wash potatoes and place, unpared, into a large pot. Cover with salted water and bring to a boil. Cook 30 to 35 minutes, or until tender. Drain, cool, and peel. Cut potatoes into cubes and combine in bowl with Italian dressing, onion, vinegar, and mustard. Sprinkle with salt and pepper. Cover and refrigerate at least 2 hours or overnight. Just before serving, add mayonnaise and toss until potatoes are coated. Stir in celery, pickle, eggs, and celery seed.
Glen's Place
