This is a delicious potato salad. I've been using it since I first found the recipe in one of Heloise's columns perhaps as long as twenty years ago! It was the original Heloise's "go to" potato salad recipe and her daughter was reprinting it for a request.
This is the way it was printed in the paper. There are no specifics but through the years, I've developed my own amounts.
Read the entire recipe first for there are ingredients all the way through.
Heloise's Potato Salad
Boil potatoes in their jacket, cool slightly, peel and cube. I usually use about five pounds of potatoes. (The potatoes should still be warm when you combine them with the dressing.)
Mayonnaise (I start with one cup and always use Hellmann's Real Mayo), cider vinegar (to taste), celery salt (or celery seed if you are watching your salt), Lowry's seasoned salt (if you do NOT use celery salt), a jar of chopped pimento, ground pepper. Mix in a little mustard (to taste).
The jar of chopped pimento adds a lot to the flavor, I pour out most of the liquid in the jar but keep just a little and then add everything to the mayo mixture. These jars are located where one finds pickles and relish. A small jar adds less flavor, a large jar adds more... entirely your preference but it is an important part of this recipe.
Mix well and pour over warm potatoes when possible. It does work over cold potatoes, too.
Fold in chopped boiled eggs and chopped onion.
I find this is best made the day before and refrigerated overnight. Although it is good as long as it can sit in the frig for the flavors to "marry" at least a few hours... but overnight is best.