Ingredients

• Potato Salad
• 2 lbs. potatoes (about 3 large or 5-6 medium)
• 1/4 cup finely-chopped green onion
• 1 /2 cup finely chopped celery
• 1/2 cup sliced pimento-stuffed green olives
• 1/2 cup grated Parmesan cheese
• 1 tablespoon dried oregano leaves
• 2 hard-cooked eggs, coarsely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper


• Italian Dressing
• 1/4 cup oil
• 3/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon distilled vinegar
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/8 teaspoon dry mustard
• 1/8 teaspoon onion salt
• 1/8 teaspoon paprika
• 1/8 teaspoon dried oregano leaves
• dash ground thyme leaves
• 1 clove garlic, minced

Directions

Heat enough water in a large saucepan to cover potatoes and bring to a boil. Add potatoes with skins still on. (Tip: If at any time more water is needed to cover potatoes, add more hot water.) Heat to boiling again, then reduce heat and cook on a low boil for 30-40 minutes or just until potatoes are able to be easily pierced with a fork (be careful not to overcook). Drain potatoes and allow to cool.

While potatoes are cooling, in a medium mixing bowl, whisk together Creamy Italian Dressing ingredients. Cover and refrigerate dressing while potatoes are cooling.

After potatoes have cooled, peel off skins (skins should come off easily using your fingers), then cut into 1-inch cubes. Transfer potatoes to a large mixing bowl. Add green onion, celery, olives, Parmesan cheese, oregano, eggs, salt and pepper. Using a rubber spatula or wooden spoon, gently toss just until evenly combined. Pour Creamy Italian Dressing over potato mixture and gently stir again just enough to eveny coat. Cover bowl or transfer salad to a container with a lid and refrigerate for 2 hours or more. Serve.