3 ½ pounds white potatoes
3 ½ pounds sweet potatoes
1 bunch green onion, sliced (both white and green parts)
7 hard-boiled eggs, chopped
½ cup purple onion, chopped
4 ounce jar pimentos, diced
Wash potatoes and place whole in large pot. Cover with water, bring to a boil, reduce heat and cook until tender, about 35 minutes, but check with skewer to be sure they are cooked through.
Remove potatoes from boiling water and place on towel and allow to sit on kitchen counter until room temperature.
Peel potatoes and cut into small cubes; place in large bowl. Chop the hard boiled eggs and add to the potatoes.
Add sliced green onions chopped purple onions, celery, pickles and pimentos.
In small mixing bowl, add the mayonnaise, mustard, salt, celery seed, and pepper. Mix well. Pour over and gently fold in to the potato mixture.
Cover and refrigerate for a couple of hours before serving so flavors can get familiar with each other.
Ready to serve – give it another gentle stir and watch the bowl empty as if by magic.
If you are lucky enough to have leftovers – Cover and keep refrigerated until time for Act II.
Last Updated: Tue, Jun 14, 2016