Mustard Potato Salad

6 medium red potatoes, boiled in skins until tender, and cooled
1/2 large sweet onion, diced
2 large stalks of celery, diced
4 hard-boiled eggs, chopped
1 teaspoons celery seed
1/4 cup sweet pickle relish
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/4 cup mustard
1 Tablespoons white vinegar or pickle juice
1 hard-boiled egg, cut into 8 wedges for garnish
8 cherry tomatoes for garnish
Parsley for garnish
Sweet Hungarian paprika for garnish, optional
PREPARATION:
Cut cooked potatoes into cubes with skin on or scrape off the skin with a butter knife and cube. Place in a large mixing bowl with sweet onion, celery, chopped hard-boiled eggs, celery seed, pickle relish, salt, and pepper. Toss gently.

Whisk together mayonnaise, mustard, and vinegar or pickle juice. Mix into potatoes and vegetables until combined.

Decorate with hard-boiled egg wedges, tomatoes, and parsley. Sprinkle with a light dusting of sweet paprika. Refrigerate mustard potato salad at least 4 hours to let flavors meld before serving.

Yield: 8 to 10 servings