6 medium potatoes (about 2 pounds)

1 1/4 cups mayonnaise

1 tablespoon prepared mustard (optional)

1/2 teaspoon salt

1/4 teaspoon ground pepper

2 stalks celery, thinly sliced (1 cup)

1 small onion, chopped (about 1/3 cup)

1/2 cup of sweet dill pickle relish

6 hard-cooked eggs

Paprika

 

  1. Place potatoes in a medium saucepan; add water to cover and, if desired, 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and cube potatoes.
  2. Meanwhile, for dressing, in a large mixing bowl, combine mayonnaise, mustard (if desired), 1/2 teaspoon salt, and pepper.
  3. Stir in the celery, onion, and chopped pickles or pickle relish. Add the potatoes and eggs. Toss lightly to coat. Cover and refrigerate for 6 to 24 hours.
  4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika