Instructions: 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.

Notes:
Lots of chopping, peeling, etc., going on here, but this potato salad is the best.

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