1/2 c. chopped celery
1/2 c. sliced cucumber
1/4 c. sliced onion
1 Tbs. salt
1 Tsp. celery seed and mustard seed
1/2 tsp. coarsely ground black pepper
3/4 c. mayonnaise
1/4 c. brown mustard
Boil potatoes for 20 minutes and eggs for 10 minutes. Let cool. The potatoes can be cooked the day before and refrigerated.
Add remaining ingredients, except for mustard and mayonnaise, and toss well.
Add mayonnaise and mustard and toss well.
Refrigerate overnight if possible or several hours.
To serve, sprinkle with fresh or dried parsley and toss again.