• 2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
  • 2 ribs celery, finely chopped
  • 1/2 small to medium yellow skinned onion, finely chopped
  • 3 tablespoons chopped pimento, drained
  • 3 tablespoons sweet pickle relish
  • 1/3 cup mayonnaise, eyeball it
  • 1/3 cup yellow mustard, eyeball it
  • Salt and pepper
  • 2 tablespoons chopped parsley, optional

 

Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.