Creamy Potato Salad

My family loves this potato salad because it is packed with flavor thanks to the salad dressing.

Comida y Familia, Kraft Magazine
www.kraft.com

2 lb Yukon Gold potatoes, peeled and diced into 1-inch cubes
1/4 cup Kraft Zesty Italian Dressing
3 hard-boiled eggs, chopped
1 celery stick, thinly sliced
2 green onions, chopped (I add fresch chives sometimes)
1 tablespoon fresh dill, chopped
1/2 cup Kraft Homestyle Real mayonnaise

I also add this two additional ingredients which are optional (my choice):

1 tablespoon sweet pickle relish
1 tablespoon canned chopped pimiento

Cook the potatoes in boiling water for 15 minutes or until firm and tender. Drain.

Put the hot potatoes in a big bowl and pour in the salad dressing stirring carefully.

Add the eggs, onions, celery and dill; mix gently. Stir in the mayonnaise and combine.

Refrigerate the salad for several hours or until it is very cold.

Makes 9 servings (3/4 cup each)

Note: The salad turns out really good as well if the potatoes are unpeeled. I usually add 3 tablespoons milk.