2 lb. potatoes
1/4 c. chopped onions
1 tsp. salt
1/8 tsp. pepper
1/4 c. Italian dressing
1/2 c. mayonnaise
1/2 c. chopped celery
2 hard-cooked eggs
Cook unpeeled potatoes in salted water, covered for 30
to 35 minutes. Drain, cool and peel. Cube potatoes and
combine with onion. Sprinkle with salt and pepper; mix with
Italian dressing. Refrigerate at least 2 hours. Just before
serving add mayonnaise and stir in celery and eggs.
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