 | | Directions |
- Cook the potatoes, and cool, peel and dice. Hard boil the eggs, and cool, peel and chop. Peel onions and grate or chop fine. Dice celery fine.
- Combine the first 4 ingredients in a serving bowl, cover and refrigerate while preparing the rest of the ingredients for the dressing.
- Blend the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt and sugar together. Then pour over the potato mixture and toss.
- Cover the salad and refrigerate for at least 1-2 hours for flavors to blend. May garnish with olives and fresh sprigs of parsley.
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Prep Time: 30 minutes
Cook Time: 30 minutes
|  | | Ingredients | | - | | 6 russet potatoes, large - cooked, peeled and diced |
| - | | 4 eggs - hardboiled, peeled, and chopped |
| - | | 2 onions, medium - peeled, and grated |
| - | | 1 cup celery - diced |
| - | | 1 cup salad dressing |
| - | | 2 tablespoons cider vinegar |
| - | | 1/4 cup pickle relish (sweet) |
| - | | 1/4 cup pimento - diced |
| - | | 1 tablespoon prepared mustard |
| - | | 1 teaspoon celery salt |
| - | | 2 teaspoons sugar |
| - | | 1/3 cup stuffed green olives - chopped (optional) |
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