Hoppin' John's Southern Potato Salad

• 2 pounds boiling potatoes or new potatoes, scrubbed and unpeeled
• 1 1/2 cups minced celery
• 1 cup scallions, cut in thin slices, including some of the green
• 3 hard-cooked eggs, peeled and chopped
• 1/2 cup mayonnaise
• 1 heaping tablespoon prepared mustard
• 1/2 cup sweet pickles, diced with some juice from the jar
• Salt and freshly ground black pepper and cayenne pepper to taste
• 1 to 2 tablespoons chopped fresh herbs, like parsley and chives
• Paprika to taste

1. Cut potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches.
2. Bring to a boil, and cook, uncovered, for about 15 minutes, until tender.
3. Drain.
4. Peel if desired, and cut into 1 1/2-inch wedges.
5. In a large serving bowl, mix the potato pieces with the celery, scallions and eggs.
6. In a small bowl, mix the mayonnaise, mustard, pickle cubes and juice; toss with the potatoes.
7. Season to taste with salt and peppers.
8. Sprinkle with chopped herbs and dust with paprika.
9. Serve slightly chilled.

boiling potatoes, celery, scallions, eggs, mayonnaise, mustard, sweet pickles, salt, fresh herbs, paprika

Taken from cooking.nytimes.com/recipes/9469 (may not work)