No-Chop Potato Salad

1. 1

   In 3 or 4-quart saucepan, cook potatoes with onion and pepper in large amount of boiling water, covered, 6 to 8 minutes or until potatoes are tender; drain well.

2. 2

   In large bowl, combine cooked potatoes and celery; set aside.

3. 3

   In small bowl, combine dip, mayonnaise, sugar, vinegar, mustard and salt.

4. 4

   Add mayonnaise mixture to potato mixture; toss lightly to coat.

5. 5

   Gently fold in eggs.

6. 6

   Turn into 2 or 2 1/2-quart moisture and vapor proof serving container (Tupperware).

7. 7

   Cover; chill several hours or overnight. Best served within 3 hours (keep chilled).

* Per serving · 4 servings · Values may vary.

No additional tips available.