Lite Potato Salad

2 lbs potatoes (approx 6)
1 sm onion, finely chopped
1/4 c lite ital dressing
1 t salt
1/8 t pepper
6 T lite mayo
1 medium stalk celery, chopped
2 hard cooked eggs, coursely chopped

Peel and cut potatoes into cubes. Cook in boiling salted water until tender (about 13-15 mins.) Drain and cool. Stir in onion, dressing, salt and pepper. Cover and refrigerate for 2 hours. Before serving, toss with lite mayo until potatoes are well coated. Stir in celery and eggs. Makes 8 1/2 c servings. # pts each.

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