All the measurements are approximate. Herb's sister came over to our apartment after we were married in 1971, and she made their mother's potato salad to show me how it was done, and I took notes.
The recipe has changed only to account for our changing tastes during the years...
Makes a big bowlful
5-6 large potatoes: prick with a fork and boil in the skins until done through, then cool enough to peel and chop into a large mixing bowl with:
1/2 cup onion, chopped
1 cup celery, chopped
3 large dill pickles, chopped
1/2 jar roasted pimento, drained, patted dry and chopped
5 hard-boiled eggs, chopped
(optional: chopped radish, chopped red or green pepper)
Sauce:1 cup Hellman's Mayonnaise, low fat is acceptable but not preferable
1-2 T French's yellow mustard
a pinch of Coleman's dry mustard, adjust to taste
1-3 T cider vinegar
1 t. salt, adjust to taste
LOTS of fresh ground pepper
finely chopped parsley
Mix all the ingredients, and garnish. I top it with sliced hard-boiled eggs and a sprinkle of paprika, and parsley sprigs. I like it best when I first make it, but for convenience, cover tightly and chill until serving time.