Caesar Potato Salad

1: Place potatoes in a large pot and cover with salted, cold water.

2: Boil potatoes until fork-tender, about 12–15 minutes.

3: Drain potatoes and allow to cool fully, about 30 minutes.

4: In a large bowl, combine celery, dill pickles, shaved parmesan, and half of the Cardini’s Light Caesar dressing, tossing to combine.

5: Add cooked red potatoes, parsley, dill, hard-boiled eggs, the remaining Cardini’s Light Caesar dressing, and salt to taste to the bowl.

6: Toss gently to combine the ingredients.

7: Chill the salad for a minimum of 1 hour before serving.