2 pounds red or Yukon Gold potatoes 5 large eggs, hard boiled tsp salt 10 whole black peppercorns ½ cup onions, finely chopped ½ cup sweet pickle relish ½ cup celery, finely chopped ½ cup slice pimento-stuffed olives 1 TBS...

• 2 pounds red or Yukon Gold potatoes
• 5 large eggs, hard boiled
• tsp salt
• 10 whole black peppercorns
• ½ cup onions, finely chopped
• ½ cup sweet pickle relish
• ½ cup celery, finely chopped
• ½ cup slice pimento-stuffed olives
• 1 TBS prepared yellow mustard
• ½ tsp black pepper
• ½ tsp salt
• ¼ tsp white pepper
• ½ tsp Tabasco sauce
• 2 TBS minced parsley
• ¼ cup green onion tops, finely chopped
• 1 ¼ cups mayonnaise

1. Wash potatoes and place in large pot, fill with water to cover potatoes
2. Add 2 tsp salt and peppercorns and place over high heat; bring to a hard boi, then reduce to low rolling boil
3. Boil until potatoes are tender when pierced with a table fork; remove from water and allow to cool; then peel and dice placing them into a mixing bowl
4. Peel eggs and chop well; add to potatoes
5. Add all remaining ingredients except mayonnaise and toss lightly until well mixed; add mayonnaise and mix well
6. Serve at once or refrigerate

Serves 6