Potato Salad

6 medium potatoes, peeled & whole
1 small onion, finely chopped (optional)
1/4 cup Italian salad dressing
1 tsp salt
1/8 tsp pepper
1/4 cup mayonnaise
1 medium stalk celery, chopped
2 hard-cooked eggs, coarsely chopped

Heat 1-inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover & cook until tender, 30-35 minutes. Drain and cool. Cut potatoes into cubes.
Stir in onion, Italian dressing, salt, & pepper. Cover and refridgerate at least 2 hrs. Just before serving, toss with mayonnaise until potatoes are well-coated.
Stir in celery & eggs.

Note: For best flavor, use new red potatoes.
Serves: 4-6