Ingredients

  • 5 large russet potatoes scrubbed
  • 5 large eggs hard boiled
  • 3 stalks celery
  • ½ medium onion finely chop
  • 2 large dill pickles finely chop
  • 1 jar small pimiento chopped
  • ½ cup mayonnaise
  • 2 tablespoons mustard
  • ½ tablespoon ketchup
  • salt and pepper to taste

Directions

1. Place potatoes, in skin, in large pot. Cover with cold water. Cover pot and bring to boil, then reduce heat to a simmer. Continue to cook until potato, pierced with a fork, is easy to pierce. Remove from heat and refrigerate until cold.
2. Place eggs in small pan, cover with cold water, and bring to boil. Reduce heat to a simmer and continue cooking for 10 minutes. Remove from heat and place under cold, running water until eggs are cool. Refrigerate until cold.
3. Chop cold potatoes so 1/2 inch diameter cubes. Chop eggs into 1/4 inch cubes. Add to large bowl with remaining ingredients. Combine well and season to taste.
4. Best if potato salad made ahead a few hours so flavors blend.

Notes
Serving Ideas:Original serves 6.


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