Ranch Potato Salad

I came up with this recipe as a variation on a classic. I wanted to update the old standard with something a little different and this is what I came up with!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 6  medium  red potatoes, cooked, peeled and sliced (about 3 1/2 pounds)
• 1⁄2 cup  chopped celery
• 1⁄4 cup  chopped onion
• 2  tablespoons  chopped parsley
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1⁄2 cup frozen baby peas, thawed
• 1  tablespoon dijon-style mustard
• 1  cup  prepared  ranch salad dressing (Hidden Valley suggested)
• 2  hard-boiled eggs, finely chopped

Directions

1. In a large bowl, combine potatoes, celery, onions, parsley, peas, salt and pepper.
2. In a small bowl, combine mustard and salad dressing.
3. Pour dressing mixture over potato mixture and toss lightly.
4. Sprinkle with eggs and cover. Refrigerate for several hours.