Serves: 6
Total Calories: 297

3 russet potatoes large cooked, peeled, and cubed (about 4 cups)
1 cup celery coarsely chopped
1 cup onion coarsely chopped
5 eggs hard-cooked, coarsely chopped
1/2 cup sweet pickle chopped
2 tablespoons pimiento chopped
2 teaspoons salt
1 1/2 teaspoons celery seeds (optional)
black pepper
3/4 cup mayonnaise
1 teaspoon mustard prepared (optional)

Combine potatoes, celery, onion, eggs, pickles, pimiento, salt, celery seeds, and pepper in a large bowl.

In a small bowl, whisk mayonnaise and mustard. Gently stir into potato mixture until all ingredients are coated. Serve immediately or cover and chill.

Nutritional Facts:

Serves: 6
Total Calories: 297
Calories from Fat: 222

More Recipes from the Dressings And Spreads Wheel Cookbook:
Autumn Coleslaw
Backyard Macaroni Salad
Basic Potato Salad
Beets in Sour Cream
Carrot Salad with Lemon Dressing
Cheese and Peas Salad
Coleslaw Delight
Coleslaw Supreme
Confetti Salad Squares
Cucumber-Tomato Salad
French Mushroom Salad
Fruited Cabbage Salad
Garden Egg Salad
Garden Macaroni Salad
German Potato Salad
Green Goddess Potato Salad
Ham and Potato Salad Loaf
Marinated Vegetable Salad
Marinated Zucchini Salad
Old-Fashioned Coleslaw
Pasta Fruit Salad
Rainbow Pasta Salad
Sweet Freezer Slaw
Three-Bean Pasta Salad
Tuna Macaroni Salad
Wagon Wheel Salad
Zesty Potato Salad