Ingredients

• Potato Salad
• 2 lbs. potatoes (about 6 medium)
• 4-6 hard-cooked eggs
• 3/4 cup mayonnaise
• 3 tablespoons yellow mustard
• 3/4 teaspoon salt
• 1/4 teaspoon celery salt


• Italian Dressing
• 1/4 cup oil (olive oil or other salad oil)
• 1 tablespoon lemon juice
• 1 tablespoon distilled vinegar
• 1/8 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, crushed
  

Directions

Clean potatoes and cut in half. Place in a large saucepan filled with enough water to cover potatoes. Add a small amount of salt to water (about 1/2 teaspoon for every cup of water) then add potatoes. Heat to boiling, then reduce heat. Cover and cook at a gentle boil for about 30-35 minutes or until potatoes are fairly easily pierced with the tines of a fork.

Drain potatoes in a collander and transfer to a cutting board and spread out to allow to cool. Once cooled, remove skins from potatoes, then cut potatoes into roughly 1-inch cubes. Place cubed potatoes in a large bowl. Pour Italian Dressing over potatoes and season with salt, celery salt and pepper. Toss gently to combine, then cover and chill in refrigerator for 2 or more hours.

Just before serving, combine mayonnaise with mustard, then add to potatoes and toss gently. Add chopped eggs and celery (if using) and toss again gently until combined. Serve. Delicious topped with cracked pepper.