Labor Day Potato Salad

Note: Good Seasons ® Italian Salad dressing mix may added to the vinegar, water and oil for additional flavor. To prepare dressing with less oil, substitute ¼ cup water and ¼ cup oil in place of ½ cup oil.

Method: Eggs

1. Place eggs in a single layer in a saucepan.
2. Add enough cold water to cover eggs with 1 inch of water.
3. Cover pan and bring just to a boil, over high heat.
4. Remove from heat and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.)
5. After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water until completely cooled.
6. Drain and peel the eggs immediately.
7. Slice eggs about ⅛ inch thick and set aside.

Method: Potatoes

1. Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes.
2. While potatoes are simmering, chop carrots and bell pepper and set aside.
3. Slice celery and set aside.
4. Drain potatoes in a colander.
5. When potatoes are just cool enough to handle, peel and slice about ⅛ inch thick.

Method: Salad

1. In a large bowl, alternate layers, about ⅓ cup each, of chopped carrots, chopped bell pepper and sliced celery.
2. Follow with a layer of potatoes and a layer eggs.
3. Season layers to taste with salt and pepper.
4. Repeat until all vegetables are used.
5. Do not stir.
6. Mix vinegar, water and oil. Add seasoning, if using Good Seasons ® mix. Mix well.
7. Pour dressing over salad, cover and chill in the refrigerator for at least 3 hours before serving.