Picnic Potato Salad

1. 1

   BOIL POTATOES: Bring a pot of water to a boil. Add potatoes and boil until tender. Drain the water. When the potatoes are cool enough to handle, peel and cut into bite-sized pieces.

2. 2

   COMBINE: In a large bowl, combine the cooled chopped potatoes with the onions, pickles, and pimientos. Season to taste with salt and pepper. In a small bowl, combine the mayonnaise with the mustard. Add enough of the mayonnaise mixture to bind the salad together.

3. 3

   SERVE: If you are not serving the salad right away, cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.