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
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.
Place the potatoes, hardboiled eggs and celery in a large mixing bowl.
Whisk together the pimentos, pickle relish, mustard and mayonnaise.
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.
358 kcal per serving
21 g per serving