10 med. to lg. potatoes
6 hard cooked eggs
3 c. salad dressing
1 tbsp. prepared mustard
1 tbsp. apple cider vinegar
4 tbsp. sugar
1 sm. onion, chopped fine
1/4 c. milk
1 tsp. salt
1/2 tsp. celery salt
1/4 tsp. pepper

Microwave potatoes until done, 5 at a time, about 15 minutes for 5 potatoes. Cool. Break an egg into each cup of a microwave muffin pan (six). Pierce egg yolk with a toothpick and cover with plastic wrap. Microwave at 50% power for 5 to 7 minutes. Cool. Dice potatoes, cooked eggs, and onion and toss with salt and pepper. Mix remaining ingredients and add to potato mixture. Garnish with sliced eggs and paprika.