Potato Salad

• 10 medium to large potatoes
• 6 boiled eggs, peeled/cooled/chopped
• 1 - 2 oz. jar diced pimentos
• 3/4 cup sweet pickle relish
• 3/4 cup dill pickle relish
• 1 cup red onion, finely chopped
• 1 cup celery, chopped
• 1 cup mayonnaise
• 1 cup sandwich spread
• 1 Tbsp. prepared mustard
• salt and pepper to taste
• paprika

1. Scrub potatoes and boil whole, until tender when pricked with a sharp knife or fork.
2. Remove from hot water and cover with cold water, to stop the cooking process; allow to cool.
3. Once cooled, scrape skins off and cut potatoes into cubes. Mix all ingredients, except paprika, with potatoes.
4. More mayonnaise can be added if salad is not moist enough.
5. Refrigerate in serving dish.
6. Sprinkle top of salad with paprika, for a garnish.

potatoes, eggs, pimentos, sweet pickle relish, dill pickle relish, red onion, celery, mayonnaise, sandwich spread, mustard, salt, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35580 (may not work)