Deborah Roberts’s Southern Potato Salad – Garden & Gun

Put the potatoes in a pot and add water to cover by at least 2 inches. Cover the pot and bring the water to a boil. Carefully add the eggs with a slotted spoon, cover, reduce the heat to low, and simmer until the potatoes are soft but still hold their shape, about 15 minutes. Remove the eggs from the pot with the slotted spoon and cool under cold running water. Drain the potatoes and place in a large bowl. Peel and chop 2 of the eggs and add to the potatoes. Add the mayonnaise, relish, mustard, celery, onion, pimientos, salt, and pepper and gently mix to combine. Peel the last egg and slice it. Lay the slices of egg on top of the potato salad and sprinkle with paprika. Serve, or cover and refrigerate for up to 4 hours. Advice from Uncle Al: To save time, Deborah efficiently combines the cooking of the potatoes and eggs in one pot.