8 lb. (10 lg.) potatoes cooked, peeled & cut into cubes
3 celery stalks, diced
1 green pepper, diced
2 tbsp. chopped pimiento
3 hard boiled eggs, chopped
3/4 c. pickle relish

Dressing:
2 c. mayonnaise
1 tsp. Dijon mustard
1/2 tsp. white pepper
1 to 1 1/2 tsp. salt
1/2 tsp. white wine vinegar
1/2 c. chopped fresh parsley

Cook potatoes 25 to 30 minutes; drain, peel and cube. In large bowl, combine potatoes, celery, pepper, pimiento, eggs and relish, toss lightly. Add dressing; toss to mix. Makes 12 to 14 servings.

Put the mayonnaise, mustard, wine vinegar, salt, pepper and parsley in a small bowl, stir to combine then add to potatoes mixture. Dressing will thin as salad sits. Keep well several days in refrigerator.