Old-style Potato Salad

Serves 10

Cook potatoes in boiling salted water, covered, about 20 minutes or till tender; drain. Mash potatoes slightly.

• 5 medium red potates, peeled and quartered
  (about 2 lb.s)

Add egg and vegetables to potatoes.

• 4 hard-cooked eggs, chopped
• ½ c. chopped dill pickle
• 1 medium onion, chopped (½ c.)
• ¼ cup chopped celery
• 1 2-oz. jar diced pimiento, drained

Stir together remaining ingredients, and add to potatoe mixture. Stir lightly to coat. Turn into serving bowl; serve warm.

• ½ c. mayonnaise
• 2 Tbs. prepared mustard
• 2 Tbs. cider vinegar
• ¼ tsp. salt
• 1/8 tsp. pepper

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