Potato Salad
- 12 large new potatoes
- 8 eggs, hard-boiled and chopped
- 1/2 c. prepared yellow mustard
- 2 large onions, chopped
- 2 large stalks celery, chopped
- 1 jar sweet pickles, finely chopped
- 1/2 tsp. salt
- 1 c. mayonnaise
- 3 Tbsp. apple cider vinegar
- 1 large jar chopped pimentos
- 1 tsp. dried celery seed
- In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork, but do not overcook. Chop the potatoes into cubes. Put the chopped potatoes, eggs, onions, pimentos, sweet pickles, celery and celery seed in a large bowl. Mix together mayonnaise, mustard and vinegar; stir until smooth. Pour mixture over the chopped vegetables and gently fold to coat. Chill several hours or overnight before serving.
potatoes, eggs, yellow mustard, onions, stalks celery, sweet pickles, salt, mayonnaise, apple cider vinegar, pimentos, celery
Taken from www.cookbooks.com/Recipe-Details.aspx?id=96960 (may not work)