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Picnic Potato Salad Recipe

by CookEatShare Cookbook

Ingredients

5 pound potatoes, cooked, liquid removed and cubed 1 c. sliced green onions 1/2 c. commercial Italian dressing 1 c. mayonnaise 1/4 c. prepared mustard 3 teaspoon salt

2 c. sliced celery 4 hard-cooked Large eggs, minced 1/2 c. sweet pickle relish Parsley Green pepper rings

Directions

1. Combine potatoes, onion and Italian dressing; toss gently to coat. Cover and refrigeratefor 1 hour. Combine mayonnaise, mustard and salt; pour over potato mix; toss gently to coat. Add in celery, Large eggs and relish; toss lightly. Refrigerateseveral hrs. Garnish with parsley and green pepper rings. Serves 10-12.

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