Favorite Potato Salad

6 (2 pounds) medium potatoes

3/4 cup chopped sweet pickles

2 tablespoons chopped onion

3/4 cup chopped celery

2 tablespoons sliced or chopped pimiento*

2 teaspoons salt or to taste

1 1/2 teaspoons celery seeds

Potato Salad Dressing (see recipe below)

6 hard-cook eggs (5 chopped and 1 sliced)

Fresh parsley

Paprika

* Pimientos are roasted sweet red peppers that have been preserved in oil. TIP: After opening and using part of a jar of pimientos, to prolong life of remaining pimientos, add a teaspoon of white vinegar and refrigerate.
In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 12 to 15 minutes or until just tender. Remove from heat and drain. NOTE: You can remove the skins when the potatoes have cooled enough to hold. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.
Add sweet pickles, onion, celery, and pimiento to the potato chunks. Sprinkle with salt and celery seeds; stir until well blended.
Prepare Potato Salad Dressing. Pour salad dressing over the potato mixture; toss gently. Add 5 chopped hard-cooked eggs, gently mixing into potato salad. Refrigerate salad several hours. If potato mixture gets too dry, add additional mayonnaise and 2 teaspoon sweet pickle juice.
Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle parsley around edge of bowl and sprinkle paprika over sliced eggs. Cover and refrigerate at least 2 hours or overnight before serving.
Makes 10 to 12 servings.

Potato Salad Dressing:

3/4 cup mayonnaise

1 1/2 tablespoons prepared mustard

1 teaspoon sugar

1 tablespoon sweet pickle juice

In a small bowl, combine mayonnaise, prepared mustard, sugar, and sweet pickle juice; stir until well blended.