Mimi’s Potato Salad

Makes 8 to 10 servings

3 lbs. potatoes, halved

1/2 c. Italian salad dressing

1 stalk celery, chopped

1 green onion, chopped

1/2 c. mayonnaise

salt and pepper to taste

2 radishes, thinly sliced

1 egg, hard-boiled, peeled and sliced

Garnish: paprika, fresh parsley sprigs

In a large saucepan, cover potatoes with water. Bring to a boil over high heat and boil until fork-tender, 15 to 20 minutes. Drain potatoes; while still warm, peel carefully. Cut potatoes into cubes and place in a large salad bowl. Drizzle salad dressing over warm potatoes; stir gently to coat. Let potatoes stand to absorb dressing. Add celery, green onion, mayonnaise, salt and pepper; toss gently. Arrange radish slices over potato salad; top with egg slices. Sprinkle with paprika; add parsley around edges. Serve chilled.

If you’re short on table space when entertaining, an old-fashioned wooden ironing board makes a sturdy sideboard. Just adjust it to a convenient height, add a pretty table runner and set out the food...come & get it!