5 med. red potatoes, peeled and quartered
4 hard cooked eggs, chopped
1/2 c. chopped dill pickle
1 med. onion, chopped
1/4 c. chopped celery
2 oz. jar diced pimiento, drained
1/3 c. mayonnaise or salad dressing
2 tbsp. prepared mustard
2 tbsp. tarragon vinegar
1/4 tsp. salt
1/8 tsp. pepper

Cook potatoes in boiling salted water, covered about 20 minutes or until tender; drain. Mash potatoes slightly. In mixing bowl, combine potatoes, eggs, dill pickle, onion, celery, and pimiento. Stir together mayonnaise or salad dressing, mustard, vinegar, salt and pepper; add to potato mixture. Stir lightly to coat. Serve warm.