- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 2 tablespoons chopped onion
- 2 tablespoons chopped pimientos
- 1 tablespoon cider vinegar
- 2 teaspoons spicy brown mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cubed cooked potatoes
- 2 tablespoons crumbled cooked bacon
- In a bowl, whisk the mayonnaise, celery, onion, pimientos, vinegar, mustard, salt and pepper until smooth. Add potatoes and bacon; stir to coat. Refrigerate until serving. Yield: 2 servings.
Originally published as Pimiento Potato Salad in Quick Cooking July/August 2004, p13
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