This post was written by my mom.
I usually don’t measure ingredients when making potato salad, however I paid special attention today (and kept notes), making adjustments as I went along. I guess I did pretty good since my daughter, who to my knowledge has never eaten potato salad, (even though I have made it since before she was born) ate some and said it was good!
This batch was also special because my daughter asked me to make it for my grandson’s second birthday party!
5 lbs potatos
2 stalks diced celery
1 small sweet onion diced
6 hard boiled eggs chopped
3 hard boiled eggs sliced for garnish
¼ cup sweet relish
¼ cup salad cubes ,drained
1 large jar diced pimento
1 ¼ to 1 ½ mayonnaise
2 tsp celery seed
2 tsp prepared mustard
2 tsp sugar
Seasoned salt and black pepper to taste
Paprika for garnish
Peel, cube potatoes, cook in dutch oven pot until fork tender.
Drain in colander, cool in refrigerator for approx 15 minutes
Return to pot add onions, celery and eggs.
Mix remaining ingredients (except sliced eggs) in bowl, pour over potatoes and stir until well coated.
Taste and add more salt and pepper if needed