(Southern) Potato Salad
Source: Jim Mixson (Modified from a www.texascooking.com source.)
 
4# potatoes (approx) cooked
4-8 hard boiled eggs, chopped
1C mayonnaise
1/2C regular yellow mustard
3T apple cider vinegar
2 large onions, chopped (1 FULL cup afer chopping)
2 small or 1 large jar pimentos, chopped (optional)
1t celery seed
1t black pepper 
1/2 jar Bread & Butter pickles, finely chopped (about 12 ounces)
paprika
(a little sugar if needed)

Peel and dice the potatoes; cook until they cut easily with a firm fork
edge pressure.  Combine onions, eggs, pimento, pickles, celery seed,
black pepper, mayonnaise, vinegar and mustard, stirring until well
blended.
Add cooked potatoes and mix in thoroughly.
Sprinkle paprika lightly over mixture.
Serve chilled, preferably overnight.