Ingredients
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6 medium red potatoes, cooked, peeled and sliced (about 3 1/2 pounds)
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1/2 cup chopped celery
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1/4 cup chopped onion
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2 tablespoons chopped parsley
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1/2 cup frozen baby peas, thawed
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1 tablespoon dijon-style mustard
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1 cup prepared ranch salad dressing (Hidden Valley suggested)
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2 hard-boiled eggs, finely chopped
Instructions
- In a large bowl, combine potatoes, celery, onions, parsley, peas, salt and pepper.
- In a small bowl, combine mustard and salad dressing.
- Pour dressing mixture over potato mixture and toss lightly.
- Sprinkle with eggs and cover. Refrigerate for several hours.