Drain water and rough chop potatoes, about bite size. Put potatoes in large bowl, add pepper, salt and chopped onions.

Heat salad dressing in a small pan to boiling and cook for about 2 or 3 minutes. Pour 3/4 cup over potatoes and onions and mix well. Taste and add rest of dressing if potatoes are still dry.

Salad can be served immediately, but is best when refrigerated for an hour or so. Salad holds well when left out during a bar-b-que or in the refrigerator for a few days.

Submitted by: Gail Burns