8 med. new potatoes, cooked, cut into 1/4-inch cubes and chilled (about 5 c.)
3 lg. stalks celery, cut into diagonal slices (about 2 1/4 c.)
1 (4 oz.) jar whole pimiento, drained and sliced
1/4 c. sweet pickle relish
1/2 sm. green pepper, chopped (about 1/4 c.)
2 hard-cooked eggs, chopped
2 tbsp. sweet pickle juice
2 tsp. instant minced onion
1/2 c. mayonnaise or salad dressing
1 to 2 tbsp. prepared mustard
1 tsp. seasoned salt
2 hard-cooked eggs, sliced

Toss potatoes, celery, pimiento, relish, green pepper and chopped eggs. Mix pickle juice and onion; let stand 3 minutes. Stir in mayonnaise, mustard and seasoned salt; toss with potato mixture. Garnish with egg slices and, if desired, celery leaves.