Cream-free Potato Salad

Ingredients:

8-10 Potatoes – small reds or fingerlings are best. I don’t recommend baking potatoes as they cook differently.
3 or so Green Onions
3 or so Hard Boiled Eggs
1/2 to 3/4 cup Kraft Zesty Italian Salad Dressing

Boil the eggs beforehand and refrigerate, or boil while the potatoes are cooking, but cool them thoroughly in cold or ice water before putting them in the salad.

Leave skins on potatoes, this makes them hold together better. Plus the skins are healthy! Slice the potatoes into 1/4” to 3/8” thick rounds if they are on the small side, but if they are a bit bigger halve them prior. You pretty much want bite sized pieces, but not thicker than 3/8”, since they will cook into mashed potatoes if not careful.

Steam the potato slices or boil carefully. Steaming seems to keep them from crumbling, however, do not overcook them, as they will crumble no matter what. Cook until a fork stuck in one slides through easily, but they still LOOK firm. Cool immediately in cold water.

While the potatoes are cooking, slice the green onions thinly. Chop the eggs coarsely. I like yolks, so I usually throw in an extra yolk.

Mix all cold ingredients together. Add the salad dressing to taste. Toss and serve. This salad keeps well for a few days in the fridge; in fact, the eggs gain an interesting yet improved texture from the dressing, in my opinion. Toss or stir before serving.