In a saucepan…

  • 1 1/2 pounds mediume red potatoes, scrubbed
  • enough water to cover potatoes

Bring to a boil. Cook, partially covered, for 25-30 minutes, or until fork tender.

Drain and cool the potatoes.

Once cool, peel and cut the potatoes into 1-inch chunks. Place the potatoes in a salad bowl.

Add…

  • 4 hard-boiled eggs, coarsely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup celery, chopped
  • 1 tablespoon green onions, chopped
  • 1 tablespoon parsley, chopped

In a small bowl, combine…

  • 3/4 cup real mayonnaise
  • 2 tablespoons whole-grain mustard, (yellow will work in an emergency)

Add mayonnaise mixture to potatoes and toss to mix well.

Refridgerate for an hour, then serve.