Ingredients
6 large potatoes (about 3 pounds)1 cup Italian salad dressing8 hard-boiled large eggs, sliced1 bunch green onions, thinly sliced3 celery ribs, chopped1 medium green pepper, chopped2/3 cup chopped seeded peeled cucumber1 cup frozen peas, thawed1 cup mayonnaise2/3 cup sour cream2 teaspoons prepared mustard1 teaspoon salt1/8 to 1/4 teaspoon pepper
Preparation
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle.
Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes.
Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.
