It really is the best kind – but to modernize it a bit, use small organic red potatoes, cut at least in eighths and leave the skins on.   And if you really want to convince someone it’s modern, leave out the pimentos.  If you want the color, add in sweet red peppers instead.


12 smallish red potatoes
½ cup chopped celery  (not quite diced)
¾ cup chopped pimento (4th of July colorful but I hate pimento)
¾ cup chopped sweet pickles (like a bread and butter pickle)
4 hard boiled eggs (a little on the softer side of hardboiled so the yolks are still yellow), chopped or sliced depending on your presentation
salt to taste (careful there)
fresh ground pepper (about ¼ teaspoon)
green bell pepper (totally optional and also colorful)

Boil the potatoes chopped with the skins on.  Drain in colander and let cool slightly.

In a big bowl, add potatoes and mix with all chopped ingredients.

Make the dressing. 

1 cup mayonnaise
2 tsp Dijon
½ tablespoon of white vinegar

Mix mustard, vinegar and mayonnaise.

Dress the potato mixture with the mayo and let sit on the counter for about ten minutes so that the flavors mix in. 

Refrigerate until serving.