6 (2 to 3 pounds) medium-size potatoes, peeled or unpeeled*
3/4 cup chopped sweet pickles (or to taste)
2 tablespoons chopped onion (or to taste)
3/4 cup chopped celery
2 tablespoons chopped pimiento, drained (optional)**
Salt to taste
1 1/2 teaspoons celery seeds
Potato Salad Dressing (see recipe below)
6 hard-cooked eggs (5 chopped and 1 sliced)***
Fresh parsley (optional)
* When shopping for potatoes, look for potatoes that are firm and smooth. Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.
** Pimientos are roasted sweet red peppers that have been preserved in oil. TIP: After opening and using part of a jar of pimientos, to prolong life of remaining pimientos, add a teaspoon of white vinegar and refrigerate.
*** Learn how to correctly cook Boiled Eggs.
Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 15 to 20 minutes or until just tender (the cooking time will depend on the size and weight of your potatoes). Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.
Remove from heat and drain. NOTE: I usually remove the skins when the potatoes have cooled enough to hold. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.
Add sweet pickles, onion, celery, and pimiento to the potato chunks. Sprinkle with salt and celery seeds; stir until well blended.
Prepare Potato Salad Dressing.
Pour salad dressing over the potato mixture; toss gently until well mixed. Add the 5 chopped hard-cooked eggs, gently mixing into potato salad. Refrigerate salad several hours. NOTE: If potato mixture gets too dry, add additional mayonnaise and sweet pickle juice.
Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle parsley around edge of bowl and sprinkle paprika over sliced eggs. Cover and refrigerate at least 2 hours or overnight before serving.
Makes 10 to 12 servings.
Potato Salad Dressing:
3/4 cup good-quality mayonnaise
1 1/2 tablespoons prepared mustard
1 teaspoon granulated sugar
1 to 2 tablespoons sweet pickle juice (or more to taste)*
* I usually add more sweet pickle juice - just because I like the taste. You be the judge of how much to add.
In a small bowl, combine mayonnaise, prepared mustard, sugar, and sweet pickle juice; stir until well blended.