(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.