#3908 - Deviled Egg Potato Salad

(by Shirley McNevich)

3 1/2 lbs. Yukon gold potatoes (peeled and cut into 1" pieces)
salt
pepper
1 cup mayo
3 TBSP French's yellow mustard
6 hard boiled eggs (peeled and chopped)
3 celery ribs plus some of the celery leaves (chopped)
1/3 cup chopped parsley (less if you wish)
4oz. jar pimentos (drained and chopped; optional)
paprika

Place the potato pieces in a pot and cover them with water and add 1 tsp. salt--bring to a boil, then cook until tender. Drain well. In a large bowl add mayo and mustard--stir. Add chopped eggs, chopped celery/leaves, chopped parsley and chopped pimentos--stir. Add salt/pepper to your taste--stir. Taste--if too sour, add some white sugar and stir again until you like the flavor. Add drained potatoes--toss to coat. Place whole mixture into a serving dish, then sprinkle paprika all over the top. Cover and refrigerate until cold. Optional: if you like onions in your potato salad, add them at the same time as the parsley.