Cook potatoes in boiling water about 30 minutes or until potatoes are tender. Drain well and cool. Peel potatoes, and cut into 1/2-inch cubes.
Combine potatoes, celery, onion, pickle, pickle juice, chopped egg, salt, pepper, and mayonnaise in a large mixing bowl; toss lightly to coat well.
Line a 2 1/2-quart mixing bowl with plastic wrap. Spoon potato mixture into bowl, pressing gently to mold. Cover and refrigerate at least 1 hour. Unmold potato salad onto a lettuce-lined platter. Garnish with egg slices and pimiento strips.
Oxmoor House Homestyle Recipes
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