Potato Salad

I realize that TODAY is Memorial Day and you needed this recipe, like, yesterday for you party today. But it's better late than never. Right?

This is constantly requested by my friends when I ask what they want me to bring over.

It's great because...

1. It's lighter than other potato salads.

2. It doesn't use mayo so there isn't as much of a worry about it sitting out.

3. It tastes better the longer it sits. Day 3 is my favorite.

4. Well, it's potato salad. Who doesn't love a potato salad.

K, let's get started.

-Boil up 2 lbs. red potatoes and 3-4 eggs.

I do this together and just take the eggs out after about 15 minutes of boiling.

I do realize that they are considered over done, but, I like them that way.

- Drain and let cool. 

Slice the potatoes into rounds and throw into large bowl.

Don't worry about getting it too big, when you mix it all up they break up.

Now the peeled eggs. 

Add 3-4 sliced green onions.

A handful of chopped dill weed and 1/2 tsp. salt. 

My official recipe says 1 T.  

I add however much I bought.

Now for the dressing, you can just throw in 3/4 C. of your favorite bottle of Italian dressing 

or use the recipe I use. 

I have never used bottled dressing. It just tastes so good with the fresh stuff I am afraid to change.

Go ahead a pour all that dressing on to the potato mixture. Stir until combined and then...

now read carefully....

Cover and put in the fridge until tomorrow. 

Take a tiny taste if you have to, but it won't be as flavorful as tomorrow.

When you serve it, just quickly remix it to get all of the dressing that has fallen to the bottom.

Yeah, yeah. I cheated.

Here's the book I got it from and the recipe. 

The best book I own. Betty has not done me wrong yet.