VEGGIE POTATO SALAD

VEGGIE POTATO SALAD

6 large potatoes (about 3 lbs.)
1 cup Italian salad dressing
8 hard-cooked eggs, sliced
3 bunches green onions, sliced
3 celery ribs, chopped
1 medium green pepper, chopped
2/3 cup chopped-seeded peeled cucumber
1 cup frozen peas, thawed
1 cup mayonnaise
2/3-cup sour cream 1 tsp. prepared mustard
1 tsp. salt
1/8 to ¼ tsp. pepper

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 30-35 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.

Yield: 14 servings.