Ingredients

• 2  pounds potatoes (6 medium)
• 1/4  teaspoon salt
• 1-1/4  cups mayonnaise or salad dressing
• 1  tablespoon yellowmustard
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 1  cup thinly sliced celery (2 stalks)
• 1/3  cup chopped onion (1 small)
• 1/2  cup chopped sweet or dill pickles or sweet or dill pickle relish
• 6  Hard-Cooked Eggs, coarsely chopped (page 228)
•   Lettuce leaves (optional)
•   Paprika (optional)

Directions

1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes.

2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper.

3. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

5. Makes 12 side-dish servings