 | | Directions |
- Cook the potatoes; then cool, peel, and dice.
- Hard boil the eggs; then cool, peel, and chop.
- Peel the onions and grate or chop fine.
- Dice the celery fine.
- Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing.
- Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss.
- Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: large cooking pot, large serving bowl, medium mixing bowl
|  | | 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) |
| - | | fresh parsley sprigs (optional) |
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