OLD FASHIONED POTATO SALAD
12 medium red potatoes
1 13-oz carton Marzetti's Light Sour Cream/Onion Veggie Dip
1 1/2 cup Hellmann's Mayonnaise
2/3 tsp. white pepper
2 tsp. salt
4 hard boiled eggs, diced
1 cup celery, chopped
3/4 cup pitted ripe olives, sliced
1/2 cup red bell pepper, chopped
1 cup red onion (chopped)
2 1/2 Tbsp. sugar
BOIL potatoes with skin on, until tender when pierced with fork. Remove from water, run under cold tap water, and hold with tongs while cutting in half . Put on plate to cool in refrigerator until cool to the touch.
BOIL eggs for 15 minutes, remove from heat, pour off hot water and run cold tap water into pan until eggs are cool enough to hold in hand. Peel eggs and slice/dice in separate bowl. Set aside.
BLEND veggie dip, mayonnaise, all seasonings, and mix well.
COMBINE all chopped veggies in small bowl.
CUT up potatoes into bite-size pieces (as soon as they are cool) in bowl large enough for mixing all ingredients.
TOSS potatoes gently with just enough mayonnaise mixture to moisten well.
ADD chopped veggies and toss again.
ADD more mayo mix if needed.
ADD diced eggs last and toss all thoroughly.
REFRIGERATE for 4 hours before serving.