3 lbs. potatoes, cooked & cubed (red bliss potatoes are better)
1/2 c. minced scallions
1/2 c. diced pimento
1/4 c. sweet pickle relish
1/2 c. oil & vinegar dressing (Paul Newman's is better)
4 hard-cooked eggs, diced
1 c. chopped celery
1 tsp. salt
2 tsp. Dijon mustard
3/4 c. mayonnaise

Combine cooked potatoes, scallions, celery, pimento, relish, salt, dressing and mustard in a bowl and mix gently. Let stand at least 30 minutes. Before serving, stir in diced eggs and mayonnaise. Line a bowl with lettuce and fill with potato salad. Smooth the top and sprinkle with paprika. Serves 8.