How to make it

  • Cover potatoes with cold water, bring to boil, reduce heat and simmer until fork tender. Drain well. Place in a large bowl and toss lightly with Catalina dressing. Refrigerate overnite (or until cold).
  • To make the dressing, whisk ingredients (mayo, mustard, s&p) together until smooth.
  • To assemble the salad, add chopped eggs, onion, celery and pickle relish to the potatoes. Fold in the dressing being careful not to break up the potatoes. Chill at least an hour before serving.
  • Garnish liberally with smoked paprika and parsley.

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