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    Creamy Potato Salad

    Submitted by Linda McCosh, Brevard, NC

    "My mother, who recently celebrated her 90th birthday, was a self-taught Southern cook," says Linda. "Not caring for the traditional cold, chunky potato salad, she developed this recipe in 1934."


    • 4 pounds Idaho potatoes, peeled and diced
    • 1½-2 cups mayonnaise (depending on desired consistency)
    • 3 hard-boiled eggs — 2 finely chopped and 1 sliced for garnish
    • ½ tsp. celery seed
    • 1 medium onion, finely chopped
    • 4 Tbs. sweet relish
    • 1 2-ounce jar pimentos, drained
    • Salt and freshly ground pepper to taste


    In large pot, cover potatoes with 2 inches of water, bring to a boil, and continue to cook until fork-tender, about 25 minutes. Immediately drain potatoes thoroughly. Using an old-fashioned potato masher, cream potatoes until smooth. Add mayonnaise and stir until blended. Add remaining ingredients, adjust seasoning with salt and pepper, stir until smooth. Garnish with hard-boiled egg slices. Serve warm.