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2008 Better Business Bureau Torch Award Winner, Hospitality and Personal Services.

"Recognizing outstanding ethics and integrity in business."

Potato Salad

2 pounds potatoes (about 6 medium)
1 small onion, finely chopped (about 1/4 cup)
1/4 cup Italian Dressing
1 teaspoon salt 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 Dressing, salt and pepper. Cover and refrigerate at least 2 hours.

Just before serving, toss with mayonnaise until poÂtatoes 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.

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

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 pimento stuffed olives or pitted ripe olives, 1/3 cup grated Parmesan cheese and 1 tablespoon dried oregano leaves.