Ingredients
6
large potatoes (about 3 pounds)
1
cup of Italian salad dressing
8
hard-cooked eggs, sliced
1
bunch green onions, thinly sliced
1
medium green pepper, chopped
2/3
cup of chopped seeded peeled cucumber
1
cup of frozen peas, thawed
2
tsp. of prepared mustard
1/8
to 1/4 tsp. of pepper
Directions
1.
Place potatoes in a Dutch oven and cover with water.
4.
Cover and cook for 15-20 minutes or until tender.
5.
Cool for 15-20 minutes or until easy to handle.
6.
Peel and dice potatoes into a large bowl.
7.
Add salad dressing; gently toss to coat.
8.
Let stand for 30 minutes.
9.
Stir in the eggs, green onions, celery, green pepper, cucumber and peas.
10.
Combine the remaining ingredients.
11.
Add to potato mixture; gently toss to coat.
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