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Old Fashioned Potato Salad

  • 10 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


5 pounds small Russet potatoes
6 large eggs, hard-boiled & peeled & diced (toss 3 of the yellows, use 3 or mash and stir)
4 celery stalks, fresh chopped
1 jar (4 oz) diced pimentos, drained
1 cup diced sweet midget pickles (sweet Gherkin)
2 heaping tablespoons pickle relish
cup Miracle Whip or Mayo preference
¼ cup prepared French’s yellow mustard
Heaping ½ cup chopped red onion
Heaping ½ cup chopped green bell pepper (optional)
¼ cup chopped parsley (optional)
Finely ground kosher salt and ground black pepper to taste
Smoked hot paprika for garnish
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Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and soak in ice cold water, then peel them with your fingers under running water (as if you were peeling a hard-coked egg). Hard boil your eggs 1 minute turn off heat and let set 15 minutes then soak in cold water until ready to peel. Put the potatoes and eggs into a chilled bowl, then chop to about 1 inch squares. Add the other ingredients except the paprika garnish. Stir well to make sure everything is covered. Should not look dry, so if you want an extra spoon of mayo or relish add it. Taste it for salt and a hint of sweet,add a tablespoon or more of sugar if needed. Shape into a pretty mound with a spoon or spatula. Make a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the smoked paprika before serving. Serve cold.

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