Potato Salad For A Crowd - cooking recipe

Ingredients

15 lb. potatoes
2 c. Italian-style dressing (seasoned oil and vinegar)
1 1/2 Tbsp. salt
1/2 c. vinegar
12 hard-cooked eggs, chopped
4 c. celery, chopped
1 large onion, chopped
2 c. mayonnaise
3/4 c. chopped parsley

Preparation

Cook potatoes with skins on until tender.
Cool slightly; remove skins.
Cube potatoes.
Combine dressing, salt and vinegar. Pour over warm potatoes.
Mix gently, then let stand until cold. Add remaining ingredients; mix gently.
Chill at least an hour (overnight is better), then serve.