Recipe(tried): Deborah Roberts Potato Salad

Deborah Robert's Potato Salad
6 servings

6 medium white or Yukon gold potatoes(about 3 pounds)
3 large eggs
1/2 Vidalia onion, peeled and finely chopped
1/4 cup chopped pimento
3 tablespoons sweet pickle relish
1/2 cup mayonnaise
1/2 cup spicy brown mustard
Salt
Freshly ground pepper
1/2 teaspoon paprika

Peel potatoes and cut into 1-1/2-inch chunks. Put in pot and add water to cover by about 2 inches. Salt water generously. Cover pot and set over high heat. Bring water to a boil, then add eggs. Reduce heat to brisk simmer and cook, covered, until potatoes can be pierced by fork, about 15 minutes.

With slotted spoon, remove eggs from pot and set aside. Drain potatoes and place in large bowl. Rinse eggs under cold running water until cool enough to handle. Peel and chop 2 eggs and add to potatoes. Add onion, pimiento and relish to potatoes.

In a small bowl, mix together mayonnaise and mustard. Spoon over potato salad and season with salt and pepper, and mix gently. Peel remaining egg and slice it, placing slices on top of potato salad.

Sprinkle with paprika. Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.