3 pounds Idaho potatoes or russet potatoes, peeled and quartered
1 cup chopped celery
1/2 cup sliced green onions
2 1/2 Tbsp. chopped parsley
Salt
Freshly ground black pepper
1 cup Hidden Valley® Original Ranch® Dressing
1 Tbsp. Dijon mustard
2 hard-cooked eggs, peeled and finely chopped
Paprika

In a large pot, add the potatoes and enough water to cover. Add salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly, then cut into 1/2" cubes.

In large bowl, combine potatoes, celery, onions, parsley, salt and pepper.

In a small bowl, stir mustard together with the dressing until well blended. Pour over potato mixture and toss until lightly coated. Chill, covered, for at least 1 hour, overnight is best. Garnish topped with the chopped egg and paprika.