4 lbs. potatoes
3/4 c. well-seasoned French dressing
3/4 c. salad dressing
1 tbsp. prepared mustard
2 tsp. salt
1/4 tsp. pepper
1 1/2 c. minced onion
1 bunch Pascal celery, diced
1 lg. head lettuce
1 bunch radishes, sliced
1 sm. jar stuffed olives, sliced

Boil whole, unpared potatoes until tender. Drain; cool until not too hot to handle. (I often peel and cube potatoes before cooking them.) Combine French dressing, salad dressing, mustard, salt, and pepper while potatoes are cooling. If cooked unpared, pare potatoes and cube them. While still warm, spoon dressings over potatoes so they will absorb the flavors. Cover; chill until ready to serve. Boiled eggs may be added to the salad after potato mixture has cooled. Arrange 10 lettuce cups on large plate; fill each cup with potato salad. Garnish with sliced radishes, olives (also tomatoes, cucumbers if desired).