Potato Salad

Ingredients

• 5 Pounds Potatoes
• 4 Sticks Celery
• 1 Green Pepper
• 1 Medium Yellow Onion
• 1 Small Jar Pimentos (Drained)
• 8 Eggs (Hard Boiled)
• 1/4 Teaspoon Dry Mustard
• 30 Ounces of Hellmann's Mayonnaise
• 2 Tablespoons Olive Oil
• 3 Teaspoon Vinegar
• 1/2 Teaspoon Black Pepper
• 1 Teaspoon Salt

Directions

1. Boil Potatoes in their skins until fork tender. Dip in ice bath or run under cold water and peel skins.
2. Chop potatoes into 1/2 inch cubes.
3. Dice Celery, Onion, and Green Pepper.
4. In a medium frying pan, use 2 Tablspoons of olive oil and 3 teaspoons vinegar to simmer celery, onion, and green pepper until soft.
5. Separate Egg whites and yolks.
6. Dice Egg whites.
7. In a small bowl mix egg yolks with mustard, salt, pepper, and 4 tablespoons of mayonnaise until creamy.
8. In a large bowl stir potatoes, cooked vegetables, pimentos, mayonnaise, yolk mixture, and egg whites.
9. For party presentation slice a round section of egg and red, yellow, or green pepper to create a flower pattern on top.

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