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DOWN HOME POTATO SALAD 
8 med. new potatoes, cooked, cut into 1/4 inch cubes and chilled (about 5 c.)
3 lg. stalks celery, cut into diagonal slices (about 2 1/4 c.)
1 jar (4 oz.) whole pimento, drained and sliced
1/4 c. sweet pickle relish
1/2 sm. green pepper, chopped (about 1/4 cup)
2 hard-cooked eggs, chopped
2 tbsp. sweet pickle juice
2 tsp. instant minced onion
1/2 c. mayonnaise or salad dressing
1 to 2 tbsp. prepared mustard
1 tsp. seasoned salt
2 hard-cooked eggs, sliced
Celery leaves

Toss potatoes, celery, pimento, relish, green pepper and chopped eggs. Mix pickle juice and onion; let stand 3 minutes. Stir in mayonnaise, mustard and seasoned salt; toss with potato mixture. Garnish with egg slices and celery leaves. 12 servings.
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