8 medium potatoes, peeled, boiled, and diced
flesh of half avocado, diced
1 large onion, minced
1 rib of celery, chopped
1 1/2 cups mayonnaise
2 tablespoons honey mustard
1 tablespoon white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 hard-boiled eggs, sliced into half moons
* Combine mayonnaise, honey mustard, vinegar, salt, pepper and paprika in a bowl; mix well.
* Place potatoes, celery, onion and half of the avocado in a large mixing bowl. Pour in dressing and toss well. Transfer into a serving salad bowl. Top with the remaining avocados, boiled eggs and sprinkle with some more ground black pepper. You can serve it straight away or chill in the refrigerator for at least an hour before serving.