Categories: Sides

Ingredients

• 2 lbs. baby red potatoes, halved
• 1 cup mayo
• 4 oz. jar diced pimientos, drained
• 1/4 cup sweet relish
• 1 tbsp. apple cider vinegar
• 2 tsp Dijon
• 1 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp ground red pepper
• 2 green onions, thinly sliced
• 6 hard-cooked eggs, peeled and chopped
• Garnish: sliced green onion, paprika

Directions

1. In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat; cook until potatoes are tender, about 10 minutes. Drain potatoes, and let cool slightly.

2. In a large bowl, stir together mayo, pimientos, relish, vinegar, mustard, salt and peppers. Stir in potatoes and green onion until combined; gently stir in eggs. Cover and refrigerate at least 4 hours before serving. Garnish with green onion and paprika.

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