Follow these steps for perfect results
Potatoes
boiled and chopped
Eggs
boiled and chopped
Onion
chopped fine
Celery
finely chopped
Bell Pepper
chopped fine
Sweet Pickles
cubed
Dill Pickles
cubed
Pimento
Salad Mustard
Mayonnaise
Boil potatoes until tender, about 15 minutes.
Boil eggs until hard-boiled, about 10 minutes.
Chop the boiled potatoes into bite-sized pieces.
Chop the hard-boiled eggs.
Finely chop the onion and celery.
Chop the bell pepper, sweet pickles, and dill pickles.
Combine all chopped ingredients, including pimento, in a large bowl.
Add salad mustard.
Mix in mayonnaise or salad dressing until desired consistency is reached.
Season with salt and pepper to taste.
Serve hot or chilled. Chilling for at least 30 minutes allows flavors to meld.
Expert advice for the best results
Add a dash of paprika for color and flavor.
For a spicier kick, add a pinch of cayenne pepper.
Chill for at least 30 minutes before serving to allow flavors to meld.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprinkle of paprika and a sprig of parsley.
Serve chilled as a side dish.
Pairs well with grilled meats and sandwiches.
Crisp and refreshing.
Fruity and refreshing.
Discover the story behind this recipe
Common dish at potlucks and picnics in the United States.
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