Ingredients

The following ingredients have 4 Servings
  • 2 pounds red potatoes, (whole with skins on)
  • 3 hard boiled eggs, (peeled and chopped)
  • 1 cup mayonnaise
  • 4 ounce jar chopped pimentos, (well drained)
  • ⅓ cup diced celery
  • ¼ cup diced sweet gherkin pickles ((not relish))
  • 2 tablespoons onion, (minced)
  • 2 tablespoons yellow mustard
  • 1 tablespoon pickle juice ((from gherkin pickle jar))
  • 1 tablespoon (optional) granulated sugar ((see recipe notes))
  • 1 teaspoon salt
  • ½ teaspoon celery seed ((not celery salt))
  • ¼ teaspoon pepper

Instruction

  • Place scrubbed whole potatoes, with their skins on, in a large pot. Cover with cold water and bring to a boil. Lower heat and simmer for 20-25 minutes, or until fork tender.
  • Drain the potatoes and then leave them in the colander at room temperature for several hours, up to overnight, so they cool completely. Once they have cooled, use your fingernails or a vegetable peeler to peel off the skins, then chop into bite-sized pieces.
  • In a large bowl stir together the dressing mixture, all the remaining ingredients except the hard boiled eggs.
  • Add the potatoes and chopped eggs to the bowl and stir to gently combine. Transfer to an airtight container and chill 3 hours, up to overnight, before serving.
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