- 6 large potatoes - peeled and cubed
- 3 eggs
- 1 onion, finely chopped
- 3 stalks celery, diced
- 3 teaspoons sweet pickle relish
- 1 (4 ounce) jar pimentos
- 2 teaspoons prepared mustard
- 3 tablespoons creamy salad dressing
- 1 teaspoon paprika
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
04/20/2018
recipepes.com
Mom's Mustard Style Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
