DRESSING:

3 tbsp. Dijon mustard
1 clove garlic
1/2 tsp. salt
1 tsp. pepper
1/3 c. vinegar
3 hard boiled egg yolks
1 c. olive oil
1 dash hot pepper sauce

Blend all ingredients in food processor or blender.

2 lbs. new potatoes, cooked and sliced
1 c. finely chopped green onions
2 c. coarsely cut celery including tops
3 c. broiled or roast beef, sliced into thin strips (or use deli peppered beef)
12 kosher pickle chunks
1 c. halved cherry tomatoes
1/2 c. bell pepper strips
1/4 c. capers
6 hard boiled eggs
Paprika for garnish

Combine all ingredients, but use only three of the hard boiled egg whites (reserve the three yolks for dressing). Toss with dressing; garnish with 3 hard boiled eggs sliced lengthwise and paprika. Makes 8 servings.