Mom's Potato Salad

Ingredients

• 6 medium potatoes
• ½ cup minced onion
• 2 tbsp vinegar
• 1½ tsp salt
• ¼ tsp pepper
• 1 cup minced celery
• ¼ cup cut-up pimiento
• ¼ cup minced dill pickle
• 4 hard-cooked eggs, chopped
• 1 cup mayonnaise
• 1 tbsp prepared mustard

Method

1. Boil the potatoes in their jackets until tender. Cool slightly and peel. Dice into a salad bowl; add the onions. Sprinkle with the vinegar, salt and pepper. Refrigerate 1 hour.
2. Add the celery, pimiento, dill pickle and eggs. Blend the mayonnaise and mustard; mix into the salad.
3. Garnish with hard-cooked egg rings, if desired. Refrigerate until serving time.

Notes

By Dorothy Dean. Yield: 8 to 10 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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