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Italian Potato Salad

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1 lb. red potatoes cut into chunks

¼ cup Italian salad dressing

1/3 cup mayonnaise

1 ½ teaspoon Dijon mustard

1 hard cooked egg, chopped

4 green onions, sliced


Boil potatoes 15 minutes, or just until tender. Do not overcook.


Drain. Rinse with cold water to cool. Drain.


Mix dressings and mustard.


Place potatoes, eggs and onions in a large bowl.


Pour dressing over.


Mix gently.


Refrigerate at least 30 minutes.


Makes 4 servings




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