Creamy Potato Salad

 

1 pound Red Potatoes (unpeeled and cut into chunks)
1/4 cup Zesty Italian Dressing
1/3 cup Miracle Whip
1 ½ teaspoon Spicy Brown Mustard
1/2 cup Sliced Green Onion
Hard Boiled Egg chopped

Directions:
   Cook potatoes until tender. Rinse with cold water and drain. Mix dressings and mustard in large bowl. Add potatoes, egg and onion. Cover and refrigerate at least 1/2 hour or overnight. Makes 4 1/4 cup servings. Option- Add crisp crumbled bacon.