Ingredients
8
8 servings
- •6 large potatoes - peeled and cubed
- •3 large eggs
- •1 onion, finely chopped
- •3 stalks celery, diced
- •1 (4 ounce) jar pimentos
- •3 teaspoons sweet pickle relish
- •3 tablespoons creamy salad dressing
- •2 teaspoons prepared mustard
- •1 teaspoon paprika
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl, and beat until smooth.
- Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Combine potatoes, eggs, onion, celery, pimentos, and relish in a mixing bowl.
- Blend together salad dressing and mustard, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutritional Facts
Per 8 servings
- Calories: 270
- Carbohydrate: 53g
- Fat: 4g
- Fiber: 7g
- Protein: 8g
- Sugar: 5g
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