Potato Salad

8 med potatoes
4 hard-boiled eggs
1 lg chopped dill pickle
1 sm jar pimientos
1T vinegar
1 t salt
2 t sugar
2 lg spoonfuls of mayonnaise-add more for creamier salad
1. Cook potatoes in boiling water until tender. Put still-hot potatoes under cold-running tap water to remove skin easily. Just scrap with fingers. Cool potatoes in refrigerator.
2. Cut up eggs and potatoes into bite-sized pieces.
3. Add pickle, pimientos, vinegar, salt and sugar.
4. Mix in mayonnaise.
5. Store in refrigerator.

Maxine's recipe. Terry and Kelly's favorite