Southern Potato Salad

[vegelady]

Southern Potato Salad

10 large redskin potatoes
1 teaspoon salt
8 eggs, hard cooked, chopped
1 1/2 cups miracle whip
3/4 cup prepared mustard (regular yellow mustard)
1/4 cup apple cider vinegar
2 large onions, chopped
6 ounces chopped pimentos (1 4-oz. jar plus 1 2-oz. jar or 3 2-oz. jars)
1 teaspoon celery seed
1 jar of sweet pickles, finely chopped (14- to 16-oz. jar)
freshly ground black pepper, to taste

DIRECTIONS:

In a large pot, cover the potatoes with water and add the salt. Boil until
potatoes are tender when pierced with a fork. Do not overcook -- potatoes
should not be mushy. Peel and dice the cooked potatoes.

Put the chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed
and black pepper in a large bowl.

Mix together the Miracle Whip, mustard and vinegar, and stir until smooth.
Pour mixture over the chopped vegetables and gently fold (or mix with your
hands) to coat. Chill several hours or overnight before serving.