Potato Salad

2 lb. potatoes (about 6 med.)

1/4 c. finely chopped onion (optional)

1 tsp. salt

1/8 tsp. pepper

1/2 c. (approximately) Italian salad dressing

1/2 c. mayonnaise or salad dressing

1/2 c. chopped celery

2 hard cooked eggs, cut up

Wash potatoes.  Heat 1 inch salted water to boiling.  Add unpared potatoes.  Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender.  Drain; cool and peel.  Cut potatoes into cubes; combine in bowl with onion.  Sprinkle with salt and pepper.  Mix with Italian salad dressing.  Cover; refrigerate at least 2 hours.  Just before serving, add mayonnaise; toss until potatoes are well coated.  Stir in celery and eggs.  Makes 4 to 6 servings.