7 large new potatoes, boiled
5 hard-cooked eggs
4 green onions, diced (including green part)
2 stalks celery, diced
1 jar (2 ounces) pimientos
2 medium sweet pickles, diced
Paprika
Parsley
Dressing
The day before, cook potatoes and eggs. Cool and chop potatoes and 4 of the eggs into large bowl. Dice onions, celery, pickles and with pimientos add to potato-egg mixture; blend lightly but thoroughly.
Dressing
1 cup mayonnaise
1 T vinegar
1 T sweet pickle juice
1 t salt
1/4 t pepper
1 T prepared mustard
1/4 t celery seed
Mix together mayo, vinegar, pickle juice, salts, pepper, mustard and celery seed; toss lightly with potato mixture. Slice reserved hard-cooked egg to garnish salad with paprika and parsley, if desired. Chill overnight for best flavor.
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