Potato Salad

by Kay Connolly

  • 5 lbs russet potatoes, boiled and cut up
  • 6 eggs, hard boiled and grated
  • 1 small jar of pimentos, chopped
  • 1/2 or more sweet onion, chopped
  • 16 oz sweet relish
  • 2 Tbsp yellow mustard
  • 1 qt Miracle Whip

  1. Mix all ingredients.
  2. Add salt and pepper to taste.
  3. Sprinkle with paprika.

Potato Salad
Cuisine and Course(s): ,