4 C russet potatoes, cooked, cubed and cooled (not peeled)
1 C celery, chopped
1 C onion, diced (red or green preferred)
4 eggs, hard boiled and chopped
1/2 C sweet pickles, chopped
2 T pimentos, diced
2 tsp salt
1 1/2 tsp celery seed
pepper to taste
3/4 C mayonnaise
1 tsp prepared brown mustard
paprika
1. In a large bowl, combine the first 9 ingredients.
2. In a small bowl, mix mayo and mustard together.
3. Gently fold dressing into potato mixture. Careful not to mash the potatoes.
4. Sprinkle with paprika. Cover, chill and serve.
Servings: 8
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