Potato Salad with pimentos and sweet pickle

Sue Lynch

Potato Salad

Serves: 12

Hands On Time: 25 minutes

Total Time: 1 hour and 0 minutes


8 russet potatoes

1/4 cup (1/2 stick) unsalted butter, melted

3 hard-cooked eggs, finely chopped

1 sweet pickle, finely chopped (or 1/2 cup sweet pickle relish)

1/4 medium sweet onion, finely chopped

1 to 2 ribs celery, finely chopped

1 (4-ounce) jar diced pimentos, drained

1 cup mayonnaise

1 tablespoon vinegar

1 tablespoon mustard (optional)




Bring a large pot of water to boil; add the potatoes, unpeeled, and cook until fork-tender, about 20 minutes. Drain.

When potatoes are cool enough to handle, peel them and cut them into small cubes. Transfer to a large bowl or plastic storage container. Add the butter and stir to combine. Let cool to room temperature.

When cooled, add the hard-cooked eggs, pickle or relish, onion, celery to taste and pimentos. Stir in mayonnaise, vinegar and mustard (if using). Season to taste with salt. Sprinkle the top with paprika. Chill until serving time.


Per serving: 242 calories (percent of calories from fat, 73), 3 grams protein, 14 grams carbohydrates, 1 gram fiber, 21 grams fat (5 grams saturated), 70 milligrams cholesterol, 211 milligrams sodium.

About the recipe

Potato salad is one of those “particular” dishes, as in, people tend to be very particular about how theirs is made: sweet relish vs. chopped dill pickle; lots of mustard vs. none at all; white onion vs. green onions. Butter and pimento make this potato salad special.

After peeling the potatoes and tossing them back in the pot, cut up the butter and let it melt over the potatoes. The other key is to let the salad sit out a little while, before putting it in the refrigerator, to let the flavors meld.