Potato Salad

6 large baking potatoes
1/2 cup prepared Good Seasons Italian Salad Dressing
1 onion, chopped
4 stalks celery, sliced thin or chopped4 hard boiled eggs
1 cup Hellman's Real Mayonnaise
2 TB yellow mustard (stir into mayonnaise)
3 TB sweet pickle relish
Salt and Pepper to taste

Boil potatoes with skins on until fork tender but not mushy. Meanwhile, boil eggs. Drain potatoes and place on plate or in refrigerator until cool enough to handle. Peel potatoes and cut into bite size cubes. Place in bowl. Pour salad dressing over all and stir gently. Chill in refrigerator. When potatoes are cold, add onion, celery, cut up hard boiled eggs and pickle relish. Stir mustard into mayonnaise and then add to potato mixture. Stir gently until coated. Salt and pepper to taste.