I usually make this recipe when we are cooking on the grill or as a covered dish to take to social events.  I had one lady tell me that she doesn’t eat potato salad but she really liked mine.

3 1/2 pounds Yukon Gold Potatoes or 6 medium
1 teaspoon salt
1/2 cup chopped red onion
2 green onion chopped
2 hard boiled eggs chopped
3 teaspoons chopped Bread and Butter pickles
1  2 oz jar of diced pimientos
1/2 teaspoon celery seeds
2 teaspoons spicy brown mustard
1/2 cup mayonnaise
1/2 teaspoon coarse ground black pepper
salt to taste

Directions:

Add just enough water to potatoes to almost cover them and cook with 1 teaspoon salt in water until fork tender.  Drain and cool until just slightly warm.  Pour potatoes into a large bowl and add remaining ingredients.  Stir until thoroughly mixed.  Store in refrigerator until ready to eat.  Store any left-overs in refrigerator.

~Marsha Bradford