Southern Potato Salad

Ingredients: XXL XXP

• 12 Large new potatoes
• 1/2 t Salt
• 8 Eggs, hard cooked, chopped
• 1 C Miracle Whip
• 1/2 C Prepared mustard (regular yellow mustard)
• 3 T Apple cider vinegar
• 2 Large onions, chopped
• 2 Chopped pimentos (2 small jars or 1 large)
• 1 t Celery seed
• 1 Jar of sweet pickles, finely chopped (bargain brand does just fine)

Directions:

In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork. Do not overcook -- potatoes should not be mushy. Peel and dice the cooked potatoes.

Put the chopped potatoes, eggs, onions, pimiento, sweet pickles and celery seed in a large bowl.

Mix together the Miracle Whip, mustard and vinegar, and stir until smooth. Pour mixture over the chopped vegetables and gently fold to coat the vegetables. Chill several hours or overnight before serving.