🌎 US Military Family World Cookbook Project

3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
kosher salt
Freshly ground black pepper
1 c. mayonnaise
3 tbsp. yellow mustard
6 hard-boiled large eggs, peeled and chopped
3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
6 scallions, thinly sliced
1/3 c. chopped fresh flat-leaf parsley
1 (4 ounce) jar diced pimentos, drained
Sweet paprika, for garnish

Place potatoes in a medium saucepan; cover with cold salted water. Simmer until tender, 4 to 5 minutes. Drain. Combine mayonnaise and mustard in a bowl. Add potatoes, eggs, celery and leaves, scallions, parsley, and pimentos, and toss to combine. Season with salt and pepper. Garnish with paprika.