2 1/2 lb. new potatoes, washed (unpeeled)
1 tsp. salt
1 tsp. celery seed or 1/2 c. chopped celery
3 hard-boiled eggs, grated
1 c. sweet pickle relish
1 medium (4 oz.) jar pimento, chopped
1/2 c. mayonnaise
2 tsp. prepared mustard
1/4 c. chopped spring onion (optional)

Put the potatoes in a pot with enough water to cover them and cook until tender, about 35 minutes or less, according to size. Drain off the hot water and pour in cold water to cool the potatoes. When they are cool enough to handle, peel and dice the potatoes and place them in a large bowl. Add all the other ingredients and mix well. Refrigerate until ready to serve.

Serves about 10.