From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Boil unpeeled until just tender. When cool, peel and cut into bite-sized pieces. Combine with onions, pickles, pimientos, salt and pepper. Flavor the mayonnaise with mustard and mix enough into the potato mixture to bind it.
SERVES: 8
- 6 medium boiling potatoes
- 2 small onions, minced
- 3 sweet pickles, minced
- 1 jar (2-ounce) pimientos, drained and minced
- Salt and pepper
- Mayonnaise
- 1 teaspoon prepared mustard
TO PREPARE:
Boil unpeeled until just tender. When cool, peel and cut into bite-sized pieces. Combine with onions, pickles, pimientos, salt and pepper. Flavor the mayonnaise with mustard and mix enough into the potato mixture to bind it.
SERVES: 8
