4 lbs. red potatoes
1 tbsp. olive oil
1/2 tsp. sugar
4 tbsp. Kraft Creamy Italian Dressing
1 sm. onion, chopped
3 tbsp. sweet pickle juice
2 c. Hellmann's mayonnaise
Dash of lemon
Salt & pepper to taste
6 eggs & paprika to garnish

Cook potatoes until done, cool 10 minutes. Do not mash the potatoes; instead, take a fork and gently slice the potatoes with the fork. Put potatoes in a large mixing bowl. Add in the chopped onion. Add olive oil, sugar, Creamy Italian Dressing, pickle juice and dash of lemon juice; mix well. Then gently mix in the Hellmann's mayonnaise. Salt and pepper to your taste. Place in a serving dish. For a nice presentation, hard boil the six eggs and slice. Place the egg slices over the serving dish of potato salad and sprinkle with paprika.