2 pounds (900 gm) white potatoes (about 6 medium)
4 green onions chopped
1 stick celery, chopped
1/2 tsp salt (3ml)
ground black pepper to taste
1/4 cup (60ml) Italian salad dressing
2 tsp (10ml) English mustard
1/2 cup (125ml) mayonnaise
2 hard-boiled eggs cut up into wedges
The potatoes can be roasted in foil with their skins on until cooked. After cooling, cut into 1" (2.5 cm) chunks and remove any skin that is loose, as desired.
Alternatively, you can peel the potatoes and boil until tender, allow to cool and cut into chunks.
Combine cooled potatoes with onion and celery in a mixing bowl and season with salt and pepper, mix in the Italian dressing and mustard, cover and refrigerate for at least two hours.
Add mayonnaise just before serving and toss until potatoes are well-coated.
Before serving, dress with the hard boiled egg slivers and desired garnish such as parsley or tomato, etc.