Mamma’s Picnic Potato Salad


  • 5 pounds potatoes
  • 6 ounce jar pimentos, well drained
  • 4 chopped, hard-boiled eggs
  • 2 cups of Duke’s mayonnaise
  • 3/4 cup finely chopped celery
  • 1 tablespoon prepared mustard
  • 3/4 cup sweet mixed pickle cubes
  • 1/2 cup finely chopped onion
  • 4 tablespoons apple cider vinegar
  • Salt and pepper to taste


  1. Peel and cube potatoes.
  2. Place in a heavy saucepan and cover with water.
  3. Add salt and cook over medium heat until tender, about 10 minutes.
  4. Remove potatoes from heat and drain.
  5. Sprinkle apple cider vinegar on potatoes.
  6. Let cool awhile before adding other ingredients so potatoes don’t get mushy.
  7. When cool, place potatoes in a large bowl.
  8. Add chopped eggs, minced onion, chopped celery, pickle cubes, pimentos, mayonnaise, mustard, and salt and pepper.
  9. Gently mix until well blended.
  10. Chill for a few hours to blend flavors before serving.