Instructions: Scrub potatoes and place in a saucepan with water enough to just cover them. Cover the pan, bring to a boil, and boil until potatoes are barely tender, about 15 - 20 minutes. Remove potatoes and let cool until comfortable to handle, then peel them, cube them and place in a large bowl.

In a small bowl stir the mustard and vinegar together and then beat in the olive oil. Pour the mixture over the potatoes and gently toss and coat well. Cover and refrigerate 2 to 3 hours. After potatoes have cooled add the scallions, celery, mayonnaise, celery seed and salt and pepper to taste. Again toss gently but thoroughly. Turn into a serving bowl lined with lettuce if you like, slice the eggs and arrange in a circle around the outside of the salad. Cover and refrigerate or serve at once. SOME

SUGGESTIONS: When I have BBQ I usually eat the salad as the recipe states, or with a little Hungarian paprika sprinkled over the top.

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