Summer Picnic Potato Salad

1. 1

   Cook potatoes in large pot on medium high heat until they are easily pierced with a knife. It's important that they're fairly soft. Refrigerate overnight.

2. 2

   Peel and cut potatoes into small pieces and put in a large bowl. Add onion, celery and chopped egg to potatoes. Gently toss. Drain pimiento and add to mixture. Add relish, salt and pepper to taste.

3. 3

   Mix mayonnaise and mustard in a small bowl. Gently fold the mayonnaise into the potatoes. Add slowly, you may not need it all.

4. 4

   Refrigerate overnight and adjust seasonings. Add more mayonnaise, salt and pepper if necessary. Sprinkle a little paprika on top.

5. 5

   If you do take this to the beach-or anywhere outside in the heat-remember to keep it on ice! Mayonnaise and sunshine don't go together!

No additional tips available.