2.5 pounds small red potatoes 3 hardboiled eggs chopped
1 celery rib finely diced 2 ounces diced pimentos
2 tablespoons pickle relish 1 1/2 teaspoons yellow mustard
3/4 cup mayonnaise Salt and pepper to taste
Boil the potatoes.
Cut the potatoes into quarters. Boil for 15-20 minutes until the potatoes are fork tender. Drain and allow them to cool completely.
Mix the salad ingredients.
Place the potatoes, hardboiled eggs and celery in a large mixing bowl.
Make the sauce.
Whisk together the pimentos, pickle relish, mustard and mayonnaise.
Mix it all together.
Gently fold the mayonnaise mixture into the salad ingredients. Season with salt and pepper if needed. Cover and chill for eight hours.
Stir the potato salad before serving. Refrigerate leftovers within two hours.