Potato Salad
  • Servings: 8
  • 6 medium potatoes, peeled (2 pounds)
  • 1 1/2 cups salad dressing
  • 1 tablespoon white vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped (1/2 cup)
  • 4 hard-cooked eggs, chopped
  1. Heat water, salted to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes. Mix salad dressing, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes and onion; toss. Stir in eggs. Sprinkle top with paprika. Cover and refrigerate at least 4 hours until chilled
Perfect for a summertime picnic