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Northwoods Potato Salad 4-4-18

3-5 pounds potatoes, cut into chunks (I prefer red potatoes or a thin skinned potato like a Yukon Gold, so you don't need to peel them)
1/4 cup Italian Salad Dressing (Your favorite brand is perfect)
1 Cup Mayonnaise
1/4 cup (or less) yellow mustard
3 stalks celery, diced
4 hard boiled eggs
5 (or more) green onions, sliced (both white and green parts)
fresh parsley, chopped (to taste, as much or as little as you like)
salt
pepper
paprika

Boil the potatoes til just tender, 9-15 minutes. Drain the potatoes and place in a large bowl. While still hot pour over the Italian Salad Dressing over the potatoes and gently toss to coat. Set aside while prepping the rest of the ingredients, this allows the dressing to soak into the potatoes. Add the rest of the ingredients to the potatoes, gently stir well to get everything mixed evenly. Add salt and pepper to taste. I also like a good amount of paprika. If you wish you can definitely use smoked or hot paprika to amp up the flavor even more.
Try to make the salad a few hours before serving to allow the flavors to enhance. Store leftover in the frig.
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