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Picnic Potato Salad

List of Ingredients




5 lb. potatoes, cooked in skins and peeled while warm
3/4 c. bottled Italian Salad Dressing
10 crisp dill pickles
2 sweet onions
1 dozen eggs, hard cooked and peeled

Dressing:
3/4 c. mayonnaise
3/4 c. sour cream
3/4 c. prepared salad dressing (Miracle Whip type)






Recipe



Remove skins from cooked potatoes and cube into container that can be sealed. Pour Italian dressing over potatoes, cover and marinate for at least 6 hours or overnight. Chop pickles, and onions and add to potatoes. Combine dressing ingredients and mix into potato mixture. Chop eggs and fold gently into salad mixture, reserving 1 or 2 for garnish. Cover and refrigerate 1 - 2 hours. Garnish with paprika, chopped chives, parsley, etc. 15 - 20 servings. (On the second day, If any salad is left, you can add chopped ham or sausage and add for lunch.)

Posted by Beth on Gail's Recipe Swap