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.  

Pea Salad

1 can shoe peg corn

1 c. green peas, sm. liesure brand

1 c. green beans, French style

1 sm. jar pimento peppers

6 green onions, chopped very small

1 bell pepper, chopped fine

4 stalks celery, chopped very fine

 Heat: 1 c. sugar

3/4 c. oil

2/3 c. vinegar

 Pour over above ingredients.  Let stand overnight.  

Corn Salad

2 cans corn, drained

2 tomatoes, chopped

1 bell pepper, chopped

1 purple onion, chopped

1 cucumber, chopped

--SAUCE:--

1/2 c. sour cream

4 tbsp. mayonnaise

2 tbsp. wine vinegar

1/2 tsp. celery seed

1/2 tsp. dry mustard

1/2 tsp. black pepper

2 tsp. salt

 Mix all ingredients and chill overnight.