Ranch Picnic Potato Salad

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoyt Estate in Allen, Texas in 1989.
 * Contributed by Catsrecipes Y-Group

Ingredients
3-1/2 pounds baking potatoes cooked and peeled 1 ounce package dry ranch dressing mix 1/2 cup sliced celery 1/2 cup white onions chopped 2 large hard boiled eggs finely chopped 1 teaspoon parsley 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon yellow mustard

Directions
Placed cooked cubed potatoes in a mixing bowl then set aside. Prepare dressing mix according to package directions then reserve one cup. Refrigerate remaining dressing for future use. In a mixing bowl combine dressing, potatoes, celery, onions, eggs, parsley, salt, black pepper and mustard. Mix well then fold mixture into potatoes in bowl. Cover and refrigerate several hours before serving.