5 med. red potatoes, peeled & quartered (about 2 lbs.)
4 hard-cooked eggs, chopped
1/2 c. chopped dill pickle
1 med. onion, chopped (1/2 c.)
1/4 c. chopped celery
1 (2 oz.) jar diced pimento, 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 pimento. Stir together mayonnaise or salad dressing, mustard, vinegar, salt and pepper; add to potato mixture. Stir lightly to coat. Turn into serving bowl; serve warm. Makes 10 servings.