Created by KittenCal on January 6, 2012
Step 1: In a large pot cook the peeled whole potatoes for about 25 minutes or until just tender when pierced with a fork; drain and set aside to cool slightly. Chop the potatoes into small cubes.
Step 2: In large bowl, combine chopped potatoes with celery, green onions and parsley.
Step 3: In a small bowl, combine the Dijon mustard with the prepared ranch dressing and pinch garlic power until well blended; pour over potato mixture (start with 1 cup of dressing and add in more until you have the desired amount) gently toss until coated. Season with salt and pepper to taste. Cover and refrigerate for at least 6 hours or overnight.
Step 4: Line plates with lettuce leaves, place desired amount of potato salad on lettuce then place egg wedges on the plate around the salad. Lightly sprinkle with paprika. Serve.