Creamy Potato Salad 2 lb Yukon gold potatoes, peeled, cut into 1-inch cubes 1/4 cup zesty Italian dressing 3 hard-cooked eggs, chopped 1 stalk celery, thinly sliced 2 green onions, thinly sliced 1 tbs chopped fresh dill 1/2 cup mayo Cook potatoes in boiling water in saucepan 15 min. or until tender. Drain. Place warm potatoes in large bowl.
Add dressing. Toss to coat. Add eggs, celery, onions and dill. Mix lightly.
Stir in mayo. Refrigerate 3 hours or until chilled. Serves 9