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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tried and true wonderful potato salad from my regional collection. This salad is so creamy and so full of flavor you are sure to please. Yummers. Ingredients:
10 large red skin potatoes |
2 teaspoons salt |
8 eggs hard cooked and chopped |
1-1/2 cup salad dressing |
3/4 cup prepared mustard |
1/4 cup apple cider vinegar |
2 large red onions chopped |
6 ounces chopped pimentos |
1 teaspoon celery seed |
16 ounce jar sweet pickles finely chopped |
2 teaspoons freshly ground black pepper |
Directions:
1. In a large pot cover potatoes with water and add salt.
2. Boil until potatoes are tender when pierced with a fork.
3. Peel and dice cooked potatoes.
4. Put chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed and black pepper in a large bowl.
5. Mix together salad dressing, mustard and vinegar and stir until smooth.
6. Pour mixture over the chopped vegetables and gently fold to coat.
7. Chill several hours or overnight before serving.
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