Heat oven to 350 degrees. Grease loaf pan, 9x3x3 inches. Measure flour, sugar, baking powder, soda, salt and peel into bowl. Cut in shortening. Add water to juice to measure 3/4 cup; mix in with cheese and egg. Stir in cranberries and nuts.
Pour into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Remove from pan; let loaf stand at least 8 hours.
Wash potatoes, heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add unpeeled potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drains; cool and peel. Cut potatoes into cubes: combine in bowl with onion. Sprinkle with salt and pepper; mix with Italian salad dressing. Cover refrigerate at least 2 hours.
Just before servings, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs.
