12 cold cooked medium-sized potatoes (allow 2 per person)
1 cup real mayonnaise
1 cup French Dressing or Italian dressing
2 cups celery, diced
3 hard-cooked eggs
1 cup cucumbers, diced
1 head lettuce

Scrub potatoes and cook, unpeeled, in boiling salted water. When fork tender, drain and cool. Peel and dice. Toss with dressing lightly, being careful not to crush. Refrigerate for 5 to 6 hours. Peel cucumbers, dice and soak in salted ice water. Dice celery and add to cucumber brine.

When ready to serve, drain on paper towels and mix with potatoes. Add mayonnaise to taste. Line each serving dish with a few lettuce leaves, fill with potato salad, and garnish with sections of hard-cooked egg.