Potato Salad, MFK's

Give this salad time to chill. Prepare and refrigerate it 6- to 24-hours before serving.

Makes 12 side dish servings

2-lbs red new potatoes, quartered
3/4 tsp salt (divided use)
1.25 cups Kraft Mayo
1/4 tsp black pepper
1 cup thinly sliced celery (about 2 stalks)
1/3 cup chopped onion (about 1 small)
1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish

Optional garnish:
 Lettuce leaves 

Tip:  Hellman's® Real Mayonnaise used on Easter, 2015. 

In a medium saucepan place potatoes, 1/4 tsp salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.

Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, 1/2 tsp salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.

To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

Adapts http://www.bhg.com/recipe/salads/classic-potato-salad/