8 potatoes, boiled
1 sm. can pimentos
1 lg. onion, minced
8 hard-boiled eggs, chopped
3 sweet pickles, chopped
1 c. salad dressing
1/2 c. (heaping) sugar
1 tbsp. prepared mustard
1 tsp. celery seed
Salt to taste
Pepper to taste

Peel and dice potatoes. Drain pimentos, reserve juice. Chop pimentos. Place potatoes, onion, eggs, pickles and pimentos in salad bowl. Combine reserved juice and remaining ingredients. Mix well. Pour over potato mixture. Toss to coat evenly.