Back-For-Seconds Potato Salad

6 lg Red potatoes, cook till just done, cubed
7 Hard cooked eggs, sliced (reserved 1 for garnish)
1 c Celery, cubed
2 c Maonnaise
2 tb Salad (wet) mustard
1/4 c Cider vinegar
1 tb Salt
1/2 tb Black pepper
2 tb Dehydrated onion powder
1/2 c Sweet relish or
1 c Green pepper; chopped, opt'l
Paprika

In a large bowl, combine potatoes, celery and 6 eggs. Add salt, pepper and onion powder. Toss lightly to cut. In a small bowl combine mayonnaise, vinegar and mustard. Mix well. Pour a little at a time over potato mixture (size of potatoes used determines if you use all the dressing; usually it takes all). Relish or green peppers may be added now; mix well. Pour into serving dish. Garnish with reserved egg and sprinkle paprika lightly over top. Refrigerate 2 hours before serving.

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