best creamy potato salad

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  • 2 pound(s) Yukon gold potatoes (about 6 large) peeled, cut into 1-inch cubes
  • 1/4 cup(s) zesty italian dressing
  • 3 whole(s) hard-cooked eggs chopped
  • 1 stalk(s) celery thinly sliced
  • 1 tablespoon(s) fresh dill weed chopped
  • 1/2 cup(s) mayo homestyle mayonnaise


  1. COOK potatoes in boiling water in saucepan 15 min. or just until tender; drain.
  2. PLACE warm potatoes in large bowl. Add dressing; toss to coat.
  3. ADD eggs, celery, onions and dill; mix lightly. Stir in mayo. Refrigerate several hours or until chilled.
July 2012

This recipe is a personal recipe added by claireprice and has not been tested or endorsed by MyRecipes.

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