- 6 cups cubed cooked potatoes (7 medium potatoes; half-inch cubes)
- 3 hard-cooked eggs, chopped
- 1 cup chopped celery
- 1/2 cup chopped sweet dill strips
- 1/4 cup chopped pimento
- 1 can (1 lb) tiny peas, drained
- 1/4 to 1/2 cup sliced green onions (optional)
- 2 cups mayonnaise
- 3 tablespoons prepared mustard
- 2 teaspoons celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup liquid from pickles
Place cubed potatoes in a large bowl; add eggs, celery, sweet dill strips, pimento, peas, and onions. Combine mayonnaise, mustard, celery seed, salt, pepper, and liquid; pour over potato mixture. Mix lightly to combine. Chill in refrigerator several hours. Serve cold in lettuce-lined bowl. Garnish with radishes, tomato wedges, or parsley, if desired.
Yield: 10 cups or 12 to 15 servings.