You say you don’t have a potato salad recipe for your 4th of July celebration? Well here you go, a classic from the 1955 Holiday Cookbook.

Wash, cut into halves and cook covered in boiling salted water to cover

6 medium-size (about 2 lbs.) potatoes

Cook about 20 minutes., or until potatoes are tender when pierced with a fork.

Meanwhile, prepare

2 Hard-cooked eggs

Cut into eighths and set aside.

Drain potatoes. To dry potatoes, shake pan over low heat. Peel potatoes and cut into cubes (about 4 1/2 cups cubed.) Put potatoes in a bowl and toss lightly with a mixture of

1 teaspoon salt
1/2 teaspoon monosodium glutamate
1/8 teaspoon pepper

Blend in the eggs and

3/4 cup salad dressing
2 tablespoons chopped onion

Blend lightly to coat potatoes well with dressing. Place in refrigerator to chill.

4 to 6 servings