Instructions:

Creamy New Potato Salad

10 pounds red potatoes, unpeeled, cut into 1-inch cubes
4 cups ranch salad dressing
4 cups mayonnaise
6 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
2 cups purple onion, finely chopped
2 cups celery, thinly sliced
2 cups green bell pepper, diced
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons fresh dill, chopped, or 2 teaspoons dried dill

Cook potatoes in boiling salted water for 13 to 14 minutes until done. Drain and let cool.

Place all other ingredients in a large mixing bowl and mix thoroughly. Add potatoes to bowl and mix well. Cover loosely and chill.

Garnish with purple onion rings before serving, if desired.

Makes 40 servings.