Ingredients

• 2 pounds red and/or yellow new potatoes, quartered
• 1/4 teaspoon salt
• 1 1/4 cups (225g) mayonnaise or salad dressing
• 1 tablespoon (20 g) yellow mustard
• 1/2 (4 g) teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup thinly (170 g) sliced celery (2 stalks)
• 1/3 cup (65 g) chopped onion (1 small)
• 1/2 cup (100 g) chopped sweet or dill pickles or sweet or dill pickle relish
• 6 hard-cooked eggs, coarsely chopped
• Lettuce leaves (optional)l
• Paprika (optional)

Preparation

1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat.
2. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
3. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper.
4. Stir in the celery, onion, and pickles.
5. Add the potatoes and eggs. Toss lightly to coat.
6. Cover and chill for at least 6 hours or up to 24 hours.
7. To serve, if desired, line a salad bowl with lettuce leaves.
8. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

Makes 12 side-dish servings.