pounds small red potatoes hardboiled eggs chopped celery rib finely diced ounces diced pimentos tablespoons pickle relish teaspoons yellow mustard cup mayonnaise Salt and pepper to taste
INGREDIENTS
1/2
1/2
1
Fill a stock pot with eight cups of water. Add one tablespoon of salt. Bring the water to a boil. Cut the potatoes into quarters. Boil the potatoes for 15-20 minutes until the potatoes are fork tender. Drain the potatoes and allow them to cool completely.
2
Place the potatoes, hardboiled eggs and celery in a large mixing bowl.
3
Whisk together the pimentos, pickle relish, mustard and mayonnaise.
4
Add the mayonnaise mixture to the potatoes and hard boiled eggs. Gently fold in the sauce until everything is well-combined. Cover the bowl and chill in the refrigerator for eight hours. Serve cold.
Yield
6 people
calories
358 kcal per serving
Time
8 hours
FAT
21 g per serving