Potato Salad With French Dressing

• idaho baking potatoes (about 1 1/4 lbs.)↗4 4
• salt↗1 teaspoon
• bottled French dressing1⁄2 cup
• large eggs↗3 3
• diced celery1 cup
• diced sweet onion1 cup
• sweet pickle relish↗3⁄4 cup
• mayonnaise↗1 1⁄2 cups
• prepared mustard2 tablespoons

Step-by-step instructions

1. 1

   Cover potatoes in large saucepan with water. Bring to boiling and cook until fork tender, about 30 minutes. Drain. When cool enough to handle but still very warm, peel the potatoes and then cube. Place the warm potatoes in large bowl. Add the salt and French dressing, tossing to coat (You can even let the potatoes sit in the refrigerator overnight at this point.).

2. 2

   Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Bring to just under a boil and simmer for 10 minutes. Drain and return the eggs to the pot, covering with ice water. Let stand 15 minutes. Peel the eggs under cold running water, beginning with the large end. Cut into small cubes and reserve.

3. 3

   To the potatoes, add the celery, onion, and pickle relish.

4. 4

   In small bowl, stir together the mayonnaise and mustard. With a spatula, fold the mayonnaise mixture into the potato mixture until thoroughly blended. Add the egg and gently stir just to evenly distribute. This is one of those dishes that is even bettr the next day. (If you can wait that long).