8 med. potatoes
1/3 c. bottled creamy Italian dressing
2 tbsp. dried onion flakes
1/2 c. sour cream
1 tsp. prepared mustard
1/3 c. sweet salad cubes
1/2 c. mayonnaise
1 tbsp. dried chives
2 tbsp. pickle juice
3/4 c. finely chopped celery
4 hard cooked eggs, grated
1 tsp. salt
1/4 tsp. onion salt

Peel and cube potatoes. Cook for 15 minutes in a 3 quart pot. Pour dressing over hot, drained potatoes. Add onion flakes, sour cream, mustard, pickles, and toss lightly. Pour into airtight container and marinate overnight. The next morning add mayonnaise, chives, pickle juice, celery, eggs, and salt. Refrigerate at least 2 hours before serving. If kept in airtight container in refrigerator, it will keep 5-6 days without losing its flavor. 10 servings.