From:Kraft-Summer 2008
1 lb. red potatoes, unpeeled, cut into chunks
1/4 c. Italian dressing
1 1/2 tsp dijon mustard
4 green onions, sliced
1/3 c. mayo
1 hard cooked egg, chopped
Cook potatoes in boiling water 15 min or til tender. Drain. Rinse w/ cold water. Drain again. Mix dressings and mustard in lg. bowl. Add potatoes, egg, and onions, mix lightly. Cover. Refrigerate at least 30 min.
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