Boil 5 small russet potatoes until soft. ( peel and chop)
Dice 2 celery stalks and 1/2 of a sweet onion. Sauté in olive oil, with a dash of salt and Mrs. dash. Cook until half tender.
Add a dash of salt to cooked potatoes. Then add a dash of dill weed, celery seed, and 1 teas. of sugar.
Mix all ingredients together.
Then add 1/3 cup of zesty Italian dressing.
Toss together. Let refrigerate for 1 hour.
So yummy!
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