My best pototo salad
I will cut down the size of my recipe so you don't end up with a potful.
Serves 3 people (keeps well in frig for 2-3 days)
3 medium Lg, Russet (baking)potatoes
1/4 cup of bottled Italian salad dressing
mayonnaise
2 sticks of celery, finely chopped but NOT minced
3 sticks of green onion, finely chopped
green olive with pimento, or use "salad" olives already sliced
yellow mustard, liquid NOT powdered
paprika
celery seed
salt and pepper to taste.
Boil potatoes on medium heat until potatoes slide off when a sharp knife is inserted. Remove potatoes and Set aside to cool. This also insures your potatoes are properly done. You want to end up with a potato that is NOT a bit hard. You should be able to squash the potato with your tongue.
Remove skin.
Cut potatoes into aprox 2 cm cubes.
Place potatoes in a bowl and add the Italian dressing and toss well to coat. Set aside so that the Italian dressing will be soaked up.
Add only enough mayonnaise to completely coat the potatoes. Stir well.
Add, celery, green onion, celery seed and a few drops of yellow mustard. stir well
Add a few pinches of paprika and enough sliced green olives as seems right to you. Stir well.
Taste and correct for salt and pepper.
Cover with plastic wrap and chill for a few hours.
You should have ended up with a slightly creamy potato salad but with many semi-whole cubes.