My family loves potato salad anytime. In the summer we always have potato salad at picnics. We often have it on Easter and holidays, too. This is our favorite recipe.
10 medium to large potatoes
1 (4 oz.) jar of diced pimientos, drained
1 medium to large onion, chopped
1 tablespoon whole celery seeds
2 tablespoons white vinegar
2 tablespoons sugar
8 or 9 tablespoons mayonnaise
salt to taste
Boil potatoes with skins on, cool, peel, and cut into chunks. Boil eggs about five minutes, drain, cover with cold water. I usually put about a tablespoon of salt in my water that I boil the eggs in to make them peel better. Peel the boiled eggs, chop, and add to potatoes in a large bowl. Add remaining ingredients. Mix well and chill in refrigerator. This makes about a 1 1/2 gallons of potato salad. Will keep for several days. Enjoy!
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