Dorothy’s Potato Salad from Casbeer’s is an old-fashioned treat with mustard and mayonnaise.
Dorothy’s Potato Salad
8 large russet potatoes cut into 1-inch dice
4 ribs celery, diced
1 cup diced dill pickles
1 large onion
1 4-ounce jar minced pimentos
1 cup French’s yellow mustard (no substitution!)
1 (32-ounce) jar mayonnaise, any brand
Salt, to taste
Pepper, to taste
Cook potatoes in 4 quarts water until very tender. Drain and cool (they do not need to be cold, just easy to handle.) Stir in, one ingredient at a time, celery, pickles, onion, pimentos, mustard, mayonnaise, salt and pepper. This will cause the potatoes to become creamy, resembling very lumpy mashed potatoes.
Makes 16-20 servings.
Source: Steve Silbas