Potato Salad

2 pounds potatoes (about 6 medium)

1 small onion, finely chopped (about 1/4 cup)

1/4 cup Italian salad dressing (below)

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup mayonnaise or salad dressing

1 medium stalk celery, chopped (about 1/2 cup)

2 hard-cooked eggs, coarsely chopped

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes.  Heat to boiling; reduce heat.  Cover and cook until tender, 30 to 35 minutes.  Drain and cool.

Cut potatoes into cubes; stir in onion, Italian salad dressing, salt and pepper.  Cover and refrigerate at least 2 hours.

Just before serving, toss with mayonnaise until potatoes are well coated. Stir in celery and eggs.  4 to 6 servings.

Garden Potato Salad:  Stir in 1/2 cup thinly sliced radishes, 1 small cucumber, cut into cubes (about 1/2 cup), 1 small green pepper, chopped (about 1/2 cup) and 1/2 teaspoon celery salt.

Herring Potato Salad:  Stir in 1 jar (8 ounces) pickled herring, drained and chopped, and 1 teaspoon dried dill weed.

Italian Potato Salad:  Increase mayonnaise to 3/4 cup.  Stir in 1/2 cup sliced pimiento-stuffed or pitted ripe olives, 1/3 cup grated Parmesan cheese and 1 tablespoon dried oregano leaves.

Mustard Potato Salad:  Increase eggs to 6 and stir in 3 tablespoons prepared mustard.

Italian Salad Dressing

1 cup vegetable oil

1/4 cup lemon juice

1/4 cup white vinegar

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon dried oregano leaves

1/2 teaspoon dry mustard

1/2 teaspoon onion salt

1/2 teaspoon paprika

1/8 teaspoon dried thyme leaves

2 cloves garlic, crushed