Southern style potato salad

Easter Sunday will soon be here and in South Carolina you know this means a big Easter Sunday dinner. One part of that meal involves potato salad and it has been a southern family tradition to serve with baked ham for years.  Try this recipe this year, or for any family get together. Works well for picnics and cook outs as well and we all know those days are just around the corner too.

Makes 4 servings

Ingredients:
   
    5 to 6 medium sized russet potatoes                                                         
    1 cup mayonnaise real
    1/4 cup of yellow mustard (optional)                                         
    1 tablespoon lemon juice fresh                                                                            
    3 eggs hard-cooked, chopped                                    
    1/2 cup green onions minced                                    
    1/4 cup pickles minced                                   
    1/4 cup green bell peppers minced or red pepper(optional)              
    1 tablespoon parsley minced fresh                              
    1 teaspoon salt                                                                                             
    1/4 teaspoon black pepper freshly ground                       
    Chopped pimento (optional)  
    Suggested additional seasonings: Garlic powder, Onion powder, Paprika, Seasoned salt.

Instructions:

                                 
Peel and dice potatoes, and place in a large dutch oven pot. Add in Eggs. Fill with water until potatoes are covered and boil until potatoes are firm, but not soft. Keep an eye on them to make sure you don't over cook them. If they are over cooked, they will turn into mashed potatoes. Once cooked, drain and set aside to make the dressing.

Dressing:
In a medium bowl, stir together mayonnaise and lemon juice. Stir in eggs, onion, pickles, green or red pepper, parsley, and seasonings until well-mixed. Taste for flavor. (Dressing may taste salty. Do not be concerned; potatoes will absorb the salt.) Pour dressing over warm potatoes and toss until well-coated. Cool. Cover and refrigerate until chilled. Garnish with chopped pimento. If you are making for a larger family than four, just add additional mayonnaise to taste, and figure on about two potatoes per person.