3 lb. red potatoes
1/3 c. Italian dressing
1/2 tsp. salt
12 hard-cooked eggs
1 c. sweet pickle relish, drained
1/2 c. radishes, thinly sliced
1 c. celery, thinly sliced
1 c. chopped onion
Dressing (see below)
Leaf lettuce
Paprika
Snipped parsley

Boil potatoes in jackets in salted water until just tender. Drain; cool to lukewarm. Peel, cut into 1/2 inch cubes. Pour Italian dressing over potatoes and sprinkle with salt. Toss to coat potatoes. Refrigerate, covered, several hours or overnight.

Chop 9 hard-boiled eggs. Add with remaining ingredients to potatoes. Add dressing; stir until all ingredients are coated. Refrigerate, covered, until serving time.

To serve: Spoon onto large lettuce-lined platter. Sprinkle with paprika and parsley. Garnish with 3 hard-cooked eggs, cut into wedges.

NOTE: 3 pounds red potatoes is equal to 7 or 8 large potatoes, or 8 cups of cooked and cubed potatoes.

DRESSING:

Combine 1-2 cups mayonnaise, 1 cup dairy sour cream, 2 tablespoons prepared mustard, 1 teaspoon salt, 1 teaspoon celery seed, and 1/4 teaspoon pepper.