When layered in a glass or other transparent serving bowl, this potato salad makes an attractive presentation.

• 6 medium potatoes
• 2 small onions - sliced thin and separated
• 3 hard boiled eggs - chopped
• 1 cup pimento stuffed green olives - sliced
• paprika

  mustard sauce

• 3/4 cup mayonnaise
• 1/4 cup prepared yellow mustard

Preparation -
Microwave the potatoes on full power for 16 to 18 minutes or until barely fork tender. Wrap the cooked potatoes together in a large piece of aluminum foil for about 10 minutes. Meanwhile, blend the mayonnaise and mustard together; set aside. Remove the potatoes from the foil; peel and slice. In a transparent serving bowl, place a layer of sliced potatoes, a layer of onion slices, a layer of chopped hard-boiled eggs, and a layer of sliced olives. Drizzle with half of mustard sauce. Repeat, then sprinkle lightly with paprika. Serve chilled.