Ranch Potato Salad
6 medium (about 3-1/2 pounds) potatoes, cooked, peeled and sliced
1/2 cup chopped celery
1/4 cup sliced green onions
2 tablespoons chopped parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon Dijon mustard
1 cup Hidden Valley® Original Ranch® Dressing
2 hard-cooked eggs, finely chopped
Paprika
Lettuce (optional)

In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard into dressing; pour over potatoes and toss lightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika. Serve in lettuce-lined bowl, if desired. Makes 8 servings.