Ranch Potato Salad

• 6 medium red potatoes, cooked, peeled and sliced (about 3 1/2 pounds)
• 12 cup chopped celery
• 14 cup chopped onion
• 2 tablespoons chopped parsley
• 14 teaspoon salt
• 18 teaspoon black pepper
• 12 cup frozen baby peas, thawed
• 1 tablespoon dijon-style mustard
• 1 cup prepared ranch salad dressing (Hidden Valley suggested)
• 2 hard-boiled eggs, finely chopped

1. In a large bowl, combine potatoes, celery, onions, parsley, peas, salt and pepper.
2. In a small bowl, combine mustard and salad dressing.
3. Pour dressing mixture over potato mixture and toss lightly.
4. Sprinkle with eggs and cover.
5. Refrigerate for several hours.

red potatoes, celery, onion, parsley, salt, black pepper, baby peas, mustard, salad dressing, eggs

Taken from www.food.com/recipe/ranch-potato-salad-113782 (may not work)