5 -6 large potatoes
1/2 to 3/4 C. mayo
1 T. yellow mustard
2 hard boiled eggs, chopped
1/4 C. chopped celery
1/4 C. sweet onion, chopped (I prefer a sweet, he likes a red onion)
1 small jar pimentos, drained (I was out of this so I used 1/4 C. diced red bell pepper)
2 T. chopped dill pickle (optional but good)
salt and pepper to taste
paprika
Wash and peel the potatoes, cut them into cubes and cover with water. Boil until just tender, drain and rinse with cold water to stop the cooking process. Add in the onions, eggs, pimentos, celery and pickles. Gently stir together and add in the mayo 1/2 C. to start, then add more if desired. Add mustard, salt and pepper to taste. Stir to combine. Place in a serving dish and sprinkle the top with paprika. Serve warm or keep in fridge till ready to serve.
from Janet's Appalachian Kitchen
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