Lunch: Leatha's Bar-B-Que Inn Red Potato Salad

Ingredients

One 5-pound bag red potatoes, cubed
1 tablespoon ground black pepper
1 tablespoon table salt
6 hard-boiled eggs, smashed
2 tablespoons yellow mustard
2 tablespoons granulated sugar
8 ounces mayonnaise
8 ounces sweet relish
One 4-ounce jar pimientos, drained

Instructions

Place the potatoes into a 6-quart pot, cover with water and bring to a boil. Reduce the heat, then cover and cook until tender, 15 to 20 minutes. Drain and cool. In a large mixing bowl, combine the potatoes, eggs, pepper and salt. In a small mixing bowl combine the mustard, sugar, mayonnaise, relish and pimientos. Mix well and then pour the dressing over the potatoes, stir gently and enjoy!
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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