5 med. potatoes, freshly cooked & peeled (5 c. scant)
1 tsp. salt
Dash white pepper
2 tbsp. green onion, chopped
2 tbsp. pimiento, chopped
3 hard cooked eggs, diced
1 1/4 c. homemade mayo (below)
1/4 c. celery, diced (not just sliced)

Over cook potatoes until skin breaks, about an hour or more. Put peeled potatoes and hard boiled eggs in big bowl. Put the 1 teaspoon salt over top and toss. Put all the rest in with the mayo and toss it. Then put everything together while potatoes are still warm. Refrigerate 2 hours.

If you do it just this way it will taste just like Charlie's which was famous all over the country.

MIXER MAYONNAISE: (no blender):

1 egg yolk
1 tsp. each dry mustard & sugar
1/4 tsp. salt
Dash cayenne (red pepper)
2 tbsp. lemon juice or vinegar (or 1 tbsp. of each)
1 c. salad oil

In small mixer bowl, beat egg yolks, mustard, sugar, salt and cayenne and 1 tablespoon of lemon/vinegar on medium speed until blended. Continue beating, adding oil drop by drop. As mixture thickens, increase rate of addition. Slowly stir in remaining juice. Make ahead if possible.