Picnic Potato Salad
|Italian salad dressing||1⁄3 Cup (5.33 tbs)|
|Dill pickle||3 Large|
|Hard cooked eggs||5|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Salad dressing||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Wash potatoes and cook in boiling water until tender. Drain and cool slightly. Remove skins and cut potatoes into cubes. Add chopped onion. Pour Italian dressing over warm potatoes and onions. Cover tightly and refrigerate for several hours or overnight. Add chopped pickles and eggs and mix gently. Combine mayonnaise, salad dressing, and sour cream. Pour over potato salad and mix gently. Chill until serving time.