5 pounds small Russet potatoes 6 large eggs, hard-boiled & peeled & diced (toss 3 of the yellows, use 3 or mash and stir) 4 celery stalks, fresh chopped 1 jar (4 oz) diced pimentos, drained 1 cup diced sweet midget pickles (sweet Gherkin from Heifetz, if you can find them) 2 heaping tablespoons pickle relish 1½ cup Miracle Whip or Mayo preference ¼ cup prepared French’s yellow mustard (don’t go fancy or Creole or grainy) Heaping ½ cup chopped red onion Heaping ½ cup chopped green bell pepper (optional) ¼ cup chopped parsley (optional) Finely ground kosher salt and ground black pepper to taste Smoked hot paprika for garnish

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