3 pounds Red Potatoes (peeled and cut into 2-inch cubes)
At least 2 hours in advance, place the potatoes with water to cover in a pan over medium-high heat. Bring the water to a boil and let the potatoes boil for 15 to 20 minutes, until they are fork-tender. Drain the potatoes, transfer them to a bowl, and refrigerate for at least 1 hour.
4 ounces Cream Cheese (softened) 1/2 cup Mayonnaise (preferably Hellman's) 1/2 cup Whipped Salad Dressing 1/2 cup Onion (minced) 1/2 cup Pimentos (diced) 1/2 cup Canned Peas (drained) 1 teaspoon Dijon Mustard 1 tablespoon Red Wine Vinegar Salt White Pepper
Combine the cream cheese, mayonnaise, and whipped salad dressing in a large bowl. Using an electric mixer on low speed or a fork, mix until the ingredients are fully combined and no lumps are visible. Add the onion, pimentos, peas, mustard, vinegar, and salt and pepper to taste. Mix well.
Add the chilled potatoes and toss well, preferably with clean hands to avoid breaking up the potatoes. Taste the salad and adjust the seasonings, if necessary. Serve chilled.