| | Directions | | In a medium pot of lightly salted boiling water, add potatoes. Cook about 15 minutes, until potatoes are tender but firm. Drain pot and set aside potatoes to cool. Peel hard-boiled eggs. Cut around egg white, keeping the yolk whole. Dice the potatoes and egg whites. In a large bowl, combine diced potatoes, diced egg whites and creamy salad dressing. Toss until evenly coated. Crumble egg yolks over potato salad and chill in refrigerator until ready to serve. Makes 3 servings. |
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| Ingredients | | - |  | 6 red potatoes |
| - | | 4 hard-boiled eggs |
| - | | 3 cups creamy salad dressing |
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