Ranch Picnic Potato Salad

• 1/2 cup sliced green onions
• 1 cup chopped celery
• 1 tablespoon dijon mustard
• 1 cup Hidden Valley(R) Original Ranch(R) Dressing
• 2 hard boiled eggs peeled, finely chopped
• 2 1/2 tablespoons chopped parsley
• lettuce optional
• paprika
• 3 pounds idaho potatoes or russet potatoes, peeled
• salt
• ground black pepper

1. In a large pot, add the potatoes and enough water to cover.
2. Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
3. In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard together with the dressing until well blended. Pour over potato mixture and toss until lightly coated.
4. Chill covered for at least 1 hour, overnight is best.
5. Serve in a bowl lined with lettuce leaves, if using, and garnish topped with the chopped egg and paprika.

green onions, celery, mustard, hidden valley, eggs, parsley, paprika, idaho potatoes, salt, ground black pepper

Taken from www.yummly.com/recipe/Ranch-Picnic-Potato-Salad-600992 (may not work)