Mustard Potato Salad

• 6 medium red potatoes
• 3 stalks celery, minced
• 2 -3 green onions, tops and bottoms sliced thin
• 3 -4 sweet pickles, minced (gherkins)
• 1 cup sliced green olives
• 4 hard boil eggs
• salt
• pepper
• 3/4 cup mayonnaise
• 2 tablespoons white vinegar
• 3 tablespoons mustard, yellow or 3 tablespoons Dijon mustard
• paprika (optional)

1. Boil potatoes with skin on until tender. When cooled to the touch, skin potatoes and discard skin. Large dice potatoes and place in large bowl.
2. Add to potatoes the minced celery, sliced green onions, minced sweet pickles and sliced olives.
3. Peel eggs, setting aside the yolk; chop the white portion; add to bowl.
4. Season mixture with salt and pepper and toss all lightly.
5. In another small bowl add the cooked egg yolks, mayonnaise, vinegar and mustard; mix thoroughly breaking up yolks.
6. Pour mayonnaise mixture over potato mixture and toss to coat.
7. Place in pretty bowl and sprinkling lightly with paprika.

red potatoes, stalks celery, green onions, green olives, boil eggs, salt, pepper, mayonnaise, white vinegar, mustard, paprika

Taken from www.food.com/recipe/mustard-potato-salad-378045 (may not work)