5 -6 large potatoes
1/2 to 3/4 c. mayo
1 t. yellow mustard
2 hard boiled eggs, chopped
1/4 c. chopped celery
1/4 c. sweet onion, chopped
1 small jar pimentos, drained
2 t. chopped dill pickle (optional but good)
salt and pepper to taste
1. Wash and peel the potatoes, cut them into cubes and cover with water. Boil until just tender, drain and rinse with cold water to stop the cooking process. Add in the onions, eggs, pimentos, celery and pickles.
2. Gently stir together and add in the mayo 1/2 C. to start, then add more if desired. Add mustard, salt and pepper to taste. Stir to combine.
3. Place in a serving dish and sprinkle the top with paprika. Serve warm or keep in fridge till ready to serve.