Rhonda's Potato Salad

Marinating the potatoes in Italian dressing gives this classic potato salad a new and tangy twist.

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Ingredients:

• 8 cups potatoes, diced
• 1/2 cup Italian dressing
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup red onion, diced
• 1/2 cup radishes, thinly sliced
• 1/2 cup green onions, chopped
• 1/2 cup celery, finely diced
• 1/2 dill pickle, diced
• 6 hard boiled eggs, sliced
• 2 tbsp fresh dill, minced
• Dressing:
• 1 1/2 cups mayonnaise
• 3 tbsp mustard
• 2 tbsp white vinegar
• 1/2 cup buttermilk ranch dressing
• Pinch cayenne pepper

Method

Steam diced potatoes until tender, and then spread in bottom of a large bowl. Immediately pour Italian dressing over top along with salt and pepper. Toss so that all potatoes are flavored with dressing. Let potatoes cool completely while dicing other vegetables. Boil eggs for about 10 minutes, then plunge into ice water so dark rings do not form around yolk. When eggs are cooled, slice. Add rest of diced vegetables and fresh minced dill to potatoes. Mix dressing ingredients. Pour dressing over salad and mix thoroughly to combine. Allow salad to chill for about 2 hours before serving.

Notes: This is a tangy potato salad recipe with lots of crunch. My friends always ask me to make it for summer parties.

Number of servings: 8

Submitted By: Rhonda Farley
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