Mustard Potato Salad

Directions

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.

Place eggs in a saucepan and cover with cold water.

Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.

Mix together the mustard and mayonnaise, add to salad and mix well.

Sprinkle with paprika and refrigerate until chilled.