4-5 lg. baking potatoes (3 - 3 1/2 lbs.)
Juice of 1/2 lg. lemon
2-4 tbsp. cider vinegar
1/2 lg. white onion, chopped
6 diagonally, thinly sliced scallions, white part
Salt & pepper
1/2 tsp. Spice Island Beaumonde Seasoning
1/2 tsp. Spice Islands Summer Savory
3-4 sweet gherkins, thinly sliced crosswise
1-2 lg. celery stalks, cleaned & thinly sliced diagonally
1 sm. jar (4 oz.) slice pimientos
Mayonnaise (Hellmann's)
1 1/2 - 2 qts. casserole dish
2-3 hard boiled eggs, for decoration on top of salad; slice thinly with a wire cutter

Cut potatoes in quarters and boil, covered, until tender. Drain. Peel skin off potatoes and slice them into a large bowl. While potatoes are still warm. add the 2 kinds of onions, lemon juice, vinegar, salt, pepper, Beaumonde seasoning and Summer Savory, mixing with a wooden spoon. Add gherkins and celery, both sliced and pimientos. Mix well. Stir in mayonnaise to bind the salad together. Taste and add more seasonings as needed. Place salad in large casserole dish. Decorate the top with very thin slices of hard boiled eggs. Cover with lid or foil and keep refrigerated.