Everyone in the fam who makes this has tweaked it to some extent, but this is the way Grandma Eriksson made hers.
about 6 medium-sized russet potatoes
6 boiled eggs, peeled and chopped
2-3 stalks celery, chopped
1 bunch green onions, trimmed and finely chopped
1 small can chopped olives, drained
1 jar pimentos, drained and chopped
2-3 medium-sized dill pickles, chopped
1-2 tablespoons fresh parsley, chopped
about 4 oz. boiled luncheon ham, diced
salt and pepper
1 cup mayonnaise
2 T. yellow mustard
a little pickle juice to achieve dressing consistency
Boil potatoes in their skins. When they are fork-tender, remove them from the boiling water, place them on a plate and allow them to cool. Peel the potatoes, cut them into about ½" dice, and place in a large bowl. Add eggs, celery, green onions, olives, pimentos, pickles, parsley and ham; stir gently to combine. In a smaller bowl, mix together the dressing ingredients and fold the dressing gently into the salad. Salt and pepper salad to taste. Refrigerate a few hours before serving to allow flavors to blend. Check flavors and adjust seasoning if needed before serving.
Makes, I don't know, about 8 servings.
Contributor: Norma Eriksson