Potato
Salad 2
3
large russet potatoes, cooked, peeled, and cubed (about 4 cups)
1
cup celery, coarsely chopped
1
cup onion, coarsely chopped
5
large hard-cooked eggs, coarsely chopped
½
cup sweet pickle, chopped
2
tablespoons pimiento, chopped
2
teaspoons salt
1½
teaspoons celery seed (optional)
pepper
¾
cup mayonnaise
1
teaspoon mustard prepared (optional)
In
a large bowl combine potatoes, celery, onion, eggs, pickles, pimiento, salt,
celery seeds, and pepper; set aside.
In
a smaller bowl, whisk mayonnaise and mustard. Gently stir into potato mixture
until all ingredients are coated. Serve immediately or cover and chill.