Ranch Picnic Potato Salad

6 medium potatoes (about 3-1/2 pounds) cooked, peeled and sliced
1/2 cup chopped celery
1/4 cup sliced green onions
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon dijon mustard
1 cup prepared hidden valley origianl ranch salad dressing
2 hard cooked eggs finely chopped
paprika

Combine potatoes, celery, onions, parsley, salt and pepper in a large bowl. Stir mustand into salad dressing in a small blow. Pour over potatoes and toss lightly to coat. Cover and refrigerate several hours. Sprinkle with eggs and paprika. Makes 8 servings