Rustler's Rooste Potato Salad

Ingredients

• 2 1/2 pounds red potatoes, boiled, cooled and quartered
• 3/4 cup French salad dressing
• 3/4 teaspoon salt
• 1 pinch black pepper
• 6 ounces celery, diced
• 2 ounces onion, chopped
• 1/2 pint mayonnaise
• 3 eggs, hard-boiled, peeled and sliced
• 2 ounces pickles, chopped

Instructions

1. Combine salad dressing, salt and pepper; gently mix into potatoes.
2. Marinate in the refrigerator until cold.
3. Drain dressing that has not been absorbed into the potatoes.
4. Fold in remaining ingredients.

Attribution

Rustler's Rooste, Phoenix, Arizona