Ranch Picnic Potato Salad
6 medium potatoes, cooked, peeled and sliced (about 3½ pounds)
½ cup chopped celery
¼ cup sliced green onions
1 tbs parsley
1 tsp salt
1/8 tsp black pepper
1 tbs Dijon mustard
1 cup Hidden Valley® Original Ranch® Dressing
2 hard-cooked eggs, finely chopped

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.