Deborah Roberts Perry, Georgia Potato Salad

Step 1

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

Step 2

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

Step 3

In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.

Step 4

Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.

Step 5

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