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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Each spring and fall, I make large amounts of this potato salads for festivals at our church. Everyone says it goes well with the meats the other men barbecue.—Howard Haug, Hewitt, Texas Ingredients:
6 large red potatoes, boiled, peeled and diced |
4 celery ribs, diced |
3 medium dill pickles, finely chopped |
1 jar (4 ounces) diced pimientos, drained |
3 hard-cooked eggs, diced |
1 green pepper, chopped |
1/4 cup mayonnaise |
1 teaspoon prepared mustard |
1 teaspoon salt |
paprika |
6 green pepper strips (1/4 inch wide) |
Directions:
1. In a large bowl, combine the potatoes, celery, pickles, pimientos, eggs and the chopped green pepper. In a small bowl, combine mayonnaise, mustard and salt; add to the potato mixture and mix well. Spoon into a serving bowl. Sprinkle with paprika. Arrange green pepper strips in the center in the shape of wheel spokes. Chill. Yield: 8 servings.
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