Ranch Picnic Potato Salad
|Potatoes||3 1⁄2 Pound, cooked, peeled and sliced (6 medium size)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Dijon mustard||1 Tablespoon|
|Ranch salad dressing||1 Cup (16 tbs) (prepared Hidden Valley Ranch Original)|
|Hard cooked eggs||2 , finely chopped|
Combine potatoes, celery, onions, parsley, salt and pepper in a large bowl.
Stir mustard into salad dressing in a small bowl.
Pour over potatoes; toss lightly to coat.
Cover and refrigerate several hours.
Sprinkle with eggs and paprika.
Serve in lettuce-lined bowl, if desired.