_6 servings_
½ cup mayonnaise
1 teaspoon dry mustard
2½ teaspoons salt
2 tablespoons finely chopped onion
2 tablespoons chopped green pepper
¾ cup finely chopped celery
¼ cup sweet pickle relish
1 tablespoon chopped pimiento
6 medium-size boiled potatoes, diced
3 hard-cooked eggs, chopped
Combine ingredients except potatoes and eggs; mix thoroughly. Pour this
mixture over potatoes and mix gently. Add chopped eggs. Chill several
hours before serving.
_Variation_
_Pea salad._—Use 1 package (10 ounces) frozen peas, cooked and drained,
or 1 can (1 pound) peas, drained, in place of potatoes. Reduce salt to
1 teaspoon. Add 1 cup process Cheddar cheese cubes.