Creamy Potato Salad

6 medium potatoes, washed
1/2 cup mayonnaise
2 tablespoons light cream or canned milk
2 tablespoons minced onion
2 teaspoons cider vinegar
1 1/4 teaspoons salt
1 teaspoon prepared mustard
1/8 teaspoon coarsely ground pepper
1/3 cup minced green pepper
1 cup thinly sliced celery
1/4 cup minced parsley
lettuce leaves

Place potatoes in large saucepan; add water to cover.
Bring to a boil; cover and boil 25 to 30 minutes, or until tender; drain.
Cool potatoes until easily handled.
Peel and cut into bite-sized pieces (6 cups).
Combine mayonnaise, cream, onion, vinegar, salt, mustard, and pepper in large bowl; blend well.
Stir in potatoes, green pepper, celery, and parsley; chill.
Serve on lettuce leaves.
Three hard-cooked eggs can be added to potatoes or used for garnish, if desired.

Servings: 6

Wisconsin Potato Growers
Auxiliary Board