3 to 4 med. potatoes, cooked, peeled, cubed
3 eggs, hard-cooked, chopped
1 sm. onion or 6 green onions, chopped
2 stalks celery, chopped
1/4 c. chopped pickle or pickle relish
1 tsp. salt
1/8 tsp. pepper
3/4 c. mayonnaise or salad dressing
1 tbsp. prepared mustard

In large bowl, combine all ingredients; mix well. Cover; refrigerate until serving time. 4 to 6 servings.

Tip: To microwave potatoes, pierce potatoes with fork. Place on microwave-safe roasting rack. Microwave on High for 9 to 12 minutes or until tender, turning potatoes and rearranging once halfway through cooking. Let stand 5 to 7 minutes.