Serves: 8
Total Calories: 219

4 cups potatoes cooked, cubed, peeled russet
1 cup celery coarsely chopped
1 cup onion coarsely chopped
4 eggs large hard-cooked, coarsely chopped
1/2 cup sweet pickle chopped
2 tablespoons pimiento diced
2 teaspoons salt
1 1/2 teaspoons celery seeds (optional)
Pepper to taste
3/4 cup mayonnaise
1 teaspoon mustard prepared
Paprika

In a large bowl, combine potatoes, celery, onion, eggs, pickles, pimiento, salt, celery seeds if desired, and pepper.

In a small bowl, combine mayonnaise and mustard. Gently stir into potato mixture to coat all ingredients, being careful not to mash or break up the potatoes. Sprinkle with paprika. Cover and chill until serving time.

Nutritional Facts:

Serves: 8
Total Calories: 219
Calories from Fat: 163

More Recipes from the Picnic Cookbook:
Artichoke-Rice Salad
Picnic Potato Salad