Potato Salad - cooking recipe

Ingredients

12 large new potatoes
8 eggs, hard-boiled and chopped
1/2 c. prepared yellow mustard
2 large onions, chopped
2 large stalks celery, chopped
1 jar sweet pickles, finely chopped
1/2 tsp. salt
1 c. mayonnaise
3 Tbsp. apple cider vinegar
1 large jar chopped pimentos
1 tsp. dried celery seed

Preparation

In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork, but do not overcook. Chop the potatoes into cubes. Put the chopped potatoes, eggs, onions, pimentos, sweet pickles, celery and celery seed in a large bowl. Mix together mayonnaise, mustard and vinegar; stir until smooth. Pour mixture over the chopped vegetables and gently fold to coat. Chill several hours or overnight before serving.