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Categories:
baking potatoes onions stalks of celery eggs pimiento sweet relish kosher salt pepper mayonnaise yellow mustard paprika
Viewed: 4 - Published at: 9 years agoIngredients
- 3-1/2 pounds Baking Potatoes
- 2 whole Medium Onions, Chopped Very Small
- 4 whole 12" Stalks Of Celery, Chopped Very Small
- 4 whole Hard-boiled Eggs, Chopped Fine
- 12 ounces, weight Diced Pimiento, Drained
- 3 Tablespoons Sweet Relish
- 1 Tablespoon Kosher Salt, More If Needed
- Pepper To Taste
- 3/4 cups Mayonnaise
- 1 Tablespoon Yellow Mustard
- A Shake Of Paprika, To Garnish
Method
- Cook potatoes in large pot on medium high heat until they are easily pierced with a knife. It's important that they're fairly soft. Refrigerate overnight.
- Peel and cut potatoes into small pieces and put in a large bowl. Add onion, celery and chopped egg to potatoes. Gently toss. Drain pimiento and add to mixture. Add relish, salt and pepper to taste.
- Mix mayonnaise and mustard in a small bowl. Gently fold the mayonnaise into the potatoes. Add slowly, you may not need it all.
- Refrigerate overnight and adjust seasonings. Add more mayonnaise, salt and pepper if necessary. Sprinkle a little paprika on top.
- If you do take this to the beach-or anywhere outside in the heat-remember to keep it on ice! Mayonnaise and sunshine don't go together!
