– 1. Add cool water to a pot. Add the potatoes and chicken base. Mix very well. Let the water come to a boil. Do not overcook. Boil. Drain the potatoes and place them into a large bowl. Set to the side for 15 minutes.
– 2. Add cool water to a pot. Add the eggs and salt the water. Once the water comes to a rolling boil, remove the pot from the heat. Let the eggs sit in the hot water. Once eggs are done, cut each in half. With a spoon, scoop the egg from its shell.
– 3-4 In a bowl, add the mayonnaise, mustard, celery, green onions, salad cubes and pimientos. – Add the eggs and dressing to the COOLED potatoes. Combine again. Cover and chill in the fridge.
– This recipe is best served up to two days in advance.