Georgia Potato Salad

6 white or Yukon gold potatoes (3 pounds)

3 large eggs

1/2 Vidalia onion, peeled and finely chopped

1/4 cup chopped pimento

3 T. sweet pickle relish

1/2 cup spicy brown mustard

1/2 cup mayo

Salt and pepper

1 tsp. paprika


1. Peel potatoes and cut into 1 1/2 inch chunks. Put potatoes in a pot and cover them with water by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. bring it to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork (about 15 minutes).

2. Remove eggs from the pot and set aside. Drain potatoes and place them in  a large bowl.

3. Rinse eggs under cool water and peel. Chop two of the eggs and add to the potato. Add the onion, pimento, and relish to the potatoes.

4. In a small bowl, mix the mayo and mustard. Spoon over the potato salad, season with salt and pepper and mix.

5. Slice the remaining egg over the potato salad and sprinkle paprika over the top.


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