Lynne’s Favorite Potato Salad


Italian salad dressing in American potato salad? Oh, YES!

Time: 2 hours +

1/2 cup Italian salad dressing

5 or 6 red potatoes, boiled in their skins and cubed

1 cup chopped celery

3/4 cup chopped onion

4 hard-cooked eggs, diced

1 tsp. salt

1/2 tsp. paprika (or black pepper)

3/4 to 1 cup mayonnaise

Place eggs in a saucepan and cover with cool water so the water level is above the eggs by about an inch and, over medium heat, bring the water to a boil over medium heat.

Once the water has reached boiling, turn off heat, cover the saucepan, and set the pan aside for 12 minutes.

In a large saucepan, cook the potatoes in boiling water for 10-15 minutes until tender, drain and cube while still hot.

Pour Italian salad dressing over the hot, cubed potatoes and refrigerate the potatoes until completely cold, up to 2 hours.

Add celery, onion, diced eggs, salt, and mayonnaise to cold potatoes, mixing gently to combine thoroughly.

Taste and adjust seasoning as desired, adding more salt or paprika.


Flavor improves overnight.