Summer Picnic Potato Salad

Cook potatoes in large pot on medium high heat until they are easily pierced with a knife. It’s important that they’re fairly soft. Refrigerate overnight.

Peel and cut potatoes into small pieces and put in a large bowl. Add onion, celery and chopped egg to potatoes. Gently toss. Drain pimiento and add to mixture. Add relish, salt and pepper to taste.

Mix mayonnaise and mustard in a small bowl. Gently fold the mayonnaise into the potatoes. Add slowly, you may not need it all.

Refrigerate overnight and adjust seasonings. Add more mayonnaise, salt and pepper if necessary. Sprinkle a little paprika on top.

If you do take this to the beach—or anywhere outside in the heat—remember to keep it on ice! Mayonnaise and sunshine don’t go together!