5 lbs. Irish potatoes
1 c. sliced green onions
1/2 c. bottled Italian dressing
1 c. mayonnaise or salad dressing
1/4 c. prepared mustard
3 tsp. salt
2 c. sliced celery
4 hard cooked eggs, peeled and diced
1/2 c. chopped sweet pickle
Iceberg lettuce

Cook potatoes just until tender, about 20 minutes, in boiling salted water in a large kettle or saucepan; drain. Peel potatoes; dice into a large bowl. Add onions and Italian dressing; toss to coat. Cover bowl and chill at least 1 hour.

Combine mayonnaise or salad dressing, prepared mustard and salt in a small bowl; pour over potatoes and toss to coat. Add celery, eggs and pickle; toss lightly.

Pack potato salad mixture into a 12 cup bundt or angel cake pan or bowl; cover; chill several hours.

Loosen potato salad around edge of pan or bowl and shake firmly to loosen; invert onto serving plate; garnish with crisp lettuce.