Red Skin Potato Salad

Serve up with all of your favorite Summertime meals!

PREP TIME: 20 minutes

COOK TIME: 20 minutes

TOTAL TIME: 40 minutes

SERVINGS: 8 servings

INGREDIENTS:

2 lbs Red Skin Potatoes, cut into bite size pieces

3 eggs

1 rib Celery, diced

1/2 cup Light Mayonnaise

1 tablespoon Italian Dressing

1/2 teaspoon Salt

1/4 teaspoon Pepper

INSTRUCTIONS:

1. Boil the cut up potatoes in salted water for 15-20 minutes until done.

2. Boil eggs in water for 14 minutes.

3. Drain cooked potatoes and immerse in ice water to halt the cooking process.

4. In a small mixing bowl, mix the mayo, Italian dressing, salt and pepper until smooth; set aside.

5. Place the thoroughly drained potatoes into a large serving bowl. Peel the eggs and cut them up; dice the celery. Add the eggs and celery to the bowl with the potatoes.

6. Pour the dressing into the bowl and stir gently until all ingredients are evenly distributed.

7. Serve immediately, or store in the refrigerator covered in cling wrap for up to 48 hours.

8. The longer this sits the better the flavor. I always let it sit for at least an hour in the refrigerator.