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
- 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.
- Meanwhile, for dressing, in a large mixing bowl, combine mayonnaise, mustard (if desired), 1/2 teaspoon salt, and pepper.
- 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.
- To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika