3 1/2 pounds potatoes, preferably red
1/3 cup chopped green onions, or white onions
1/2 cup chopped celery
1/2 teaspoon paprika
1/4 cup red roasted pimiento strips (optional)
1/4 cup cider vinegar
1/3 cup vegetable oil
1/4 teaspoon Tabasco sauce
1/3 cup drained sweet pickles
4 eggs, hard-boiled and chopped fine
4 tablespoons chopped parsley
1/2 cup real mayonnaise

Wash potatoes and boil, unpeeled, in a covered saucepan until fork tender. Remove from heat and set aside to cool.

When the potatoes are cool enough to peel, cut into cubes and add onion, celery, salt, eggs, and paprika.

Blend vinegar, oil, and Tabasco, and pour over potato mixture. Toss ligbt1y with a fork, making sure the dressing coats the whole salad, but try not to break up the potatoes. Let cool completely and stand for about an hour.

Add the mayonnaise, the chopped parsley and pickle and the roasted pimiento strips (the ones in the jar packed in oil can be used, or make your own), and toss well. Taste and adjust seasonings.

Refrigerate until ready to serve. This salad may also be served warm or at room temperature.

8-10 servings.

Submitted by: CM