Potato Salad
from the kitchen of Sharmagne Leland- St.John

4 cups cooked, peeled russet potatoes
1 cup coarsely chopped celery
½ cup grated onion
5 hard-boiled eggs, coarsely chopped
½ cup chopped sweet pickles
2 tablespoons chopped pimento
1 tablespoon seasoning salt
1 ½ teaspoons celery seeds
Freshly ground black pepper
¾ to 1 cup mayonnaise
1 teaspoon prepared mustard

In a large bowl combine everything but the
mayonnaise and mustard.

In a smaller bowl combined the mayonnaise
and mustard then gently stir into the potato
mixture.

Chill and serve.


 

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