Potato Salad

from Sarah O'Gwin

Serves: 12
6medium potatoes cooked, peeled and cubed
1/4 cup finely diced celery
1/3 cup sliced green onions
6 hard cooked eggs
1/3 cup Italian Salad Dressing
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery salt
2 cups mayonnaise [more if needed]
1 teaspoon beau monde
1/4 teaspoon dry basil
1/4 teaspoon dry marjoram
1/2 teaspoon black pepper
1 tablespoon dijon style mustard
1/2 teaspoon horseradish
1/2 teaspoon paprika

Place potatoes in a large saucepan or Dutch oven; cover with salted water. Bring to a boil; cook until tender, about 35 to 45 minutes. Drain and cool slightly.

While potatoes are still warm, peel and cube; place in a large bowl. Add the celery, onions and hard boiled eggs. In a small bowl combine the salad dressing, vinegar, sugar and salts; mix well. Add the salad dressing mixture to the warm potatoes and toss to coat. Cover and refrigerate at least 2 hours.

In another bowl, combine the mayonnaise, seasonings, pepper, mustard and horseradish. Pour over potato mixture; toss to coat. Arrange sliced hard boiled eggs and fresh parsley on top [optional] and sprinkle with paprika. Cover and refrigerate until serving, at least 2 to 5 hours so the dressing can blend with the potatoes.