3 lb. potatoes, pared and cut in 1/2 inch cubes
3/4 c. finely chopped onion
3/4 c. bottled herbs and spices salad dressing
1 1/2 c. mayonnaise
1/3 c. pickle juice
3 tbsp. lemon juice or cider vinegar
2 tsp. salt
1 med. cucumber, pared and cubed
1/2 c. chopped green pepper
1 (4 oz.) jar chopped pimento, drained
1/3 c. sweet salad pickle cubes

In large Dutch oven, cover potatoes with salted water. Bring to rolling boil over medium-high gas flame; turn off flame. Let stand, covered, in water 2 hours or until potatoes are tender.

Combine warm potatoes, onion and salad dressing; let stand 1 hour. Blend remaining ingredients; carefully add to potato mixture; mixing thoroughly. Chill several hours. Makes 12 servings.