EWMA Recipes
Potato Salad -- Jo Ann Lynch

5 pounds potatoes cooked, peeled, and cubed
1/2 to 3/4 cup diced celery
3/4 cup diced green pepper
1/2 cup onion
1/4 cup zesty Italian dressing (could use fat free)
2 to 3 hard-boiled eggs cut up
Hellman's mayonnaise (could use fat free)
paprika

Mix 1/4 cup Italian dressing, potatoes, celery, onion, and green pepper. Let marinate overnight. Do not use too much Italian dressing, as the mayonnaise will not adhere to the potatoes. Add mayonnaise, hard-boiled eggs. Salt and pepper to taste. Sometimes a little garlic powder and parsley is added. Sprinkle with paprika.

Amounts are approximate and unsure how many the recipe serves.