Ingredients:

• 3 pounds boiling potatoes  (red, white, or blue)
• 1/2 cup chicken broth mixed with
• 2 to 3 TB cider vinegar
• S&P
• 1 medium to large mild onion, finely diced
• 1 medium celery stalk, finely diced
• 1 small crisp dill pickle, finely diced
• 3 hard boiled eggs, diced
• 2 TB fresh parsley, minced
• 1 canned pimento, diced
• 1/2 to 3/4 cup mayonnaise

For decoration:

• Strips of canned pimento
• Parsley and/or chives
• Sliced or quartered hard-boiled eggs

Recipe:

1. Scrub potatoes and boil in their skins in salted water until just tender ( halve a potato and taste a slice to be sure)
2. Drain off water, cover pan, and let sit for 5 minutes to firm up.
3. Slice 1/4 in thick while still warm.
4. Toss with broth and S&P in large bowl.
5. Salt the onion lightly and add to potatoes along with the celery, pickle, eggs, parsley and pimento.Toss gently to blend flavors.
6. When cold, fold in two thirds of the mayonnaise.

Notes:

May be made a day in advance and refrigerated.