Dinner Made Simple

Potato Salad

6 large russet potatoes

10 large eggs, boiled and chopped

1 teaspoon celery seed

1 clove garlic, minced

1 cup sweet pickle relish

1 small jar chopped pimentos

1/4 teaspoon cayenne pepper

3/4 to 1 cup mayonnaise

1/2 tablespoon mustard

salt and pepper to taste

1 teaspoon paprika

Place scrubbed potatoes in a large stockpot and cover with water. Bring water to a boil. Boil potatoes until they are tender and prick easily with a fork (about 40 minutes). Drain potatoes and return them to the pot. Add enough cool water to the pot to cover the potatoes. After 5 or 10 minutes, the potato skins will be easy to remove with your fingers.

Place skinned potatoes in a large bowl and mash while still warm. Add all other ingredients except mayonnaise and mix well. Add mayo last. Just enough until the potato salad is the consistency you like. Adjust seasoning with salt and pepper. garnish with paprika.

Serves 8 to 10