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Frankly, this is a lot of trouble to make -- so much chopping, peeling, etc. However, I end up making it all the time, either to satisfy my own craving or that of my family and friends. To me, this is the ultimate in southern potato salad.

• 10 large red-skin potatoes
• 2 teaspoons salt
• 8 eggs, hard cooked, chopped
• 1-1/2 cup Miracle Whip© salad dressing (not mayonaisse)
• 3/4 cup prepared mustard (regular yellow mustard)
• 1/4 cup apple cider vinegar
• 2 large onions, chopped
• 6 ounces chopped pimentos (1 4-ounce jar plus 1 2-ounce jar OR 3 2-ounce jars)
• 1 teaspoon celery seed
• 14- to 16-ounce jar sweet pickles, finely chopped (bargain brand is fine)
• freshly ground black pepper, to taste

In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork. Do not overcook -- potatoes should not be mushy. Peel and dice the cooked potatoes.

Put the chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed and black pepper in a large bowl.

Mix together the Miracle Whip, mustard and vinegar, and stir until smooth. Pour mixture over the chopped vegetables and gently fold (or mix with your hands) to coat. Chill several hours or overnight before serving.

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Note: This recipe makes a veritable vat of potato salad, enough for a large gathering. It is easily halved if you are serving a smaller group, but way too much trouble for only a few. It does, however, make great leftovers if refrigerated.