2 lb. potatoes (about 6 med.)
1/2 c. finely chopped onion
1 tsp. salt
18 tsp. freshly ground pepper
1/4 c. Italian salad dressing
1/2 c. mayonnaise
1 tbsp. mustard
1/2 c. chopped celery
1/2 c. pickle cubes
1/2 med. bell pepper, chopped
2 hard-cooked eggs, cut up
parsley

Cook unpared potatoes until tender. Drain; cool and peel. Cut potatoes into cubes. Combine in bowl with onion. Sprinkle with salt and pepper. Mix with Italian dressing, cover and refrigerate at least 2 hours or overnight. Just before serving, add remaining ingredients, garnishing with parsley.