Southern Potato Salad

Source: Home Cooking

10 large redskin potatoes 
2 teaspoons salt 
8 eggs, hard cooked and chopped 
1-1/2 cups Miracle Whip (not mayonnaise) 
3/4 cup prepared mustard (regular yellow mustard) 
1/4 cup apple cider vinegar 
2 large onions, chopped 
6 ounces chopped pimentos (1 4-ounce jar plus 1 2-ounce jar OR 3 2-ounce jars) 
1 teaspoon celery seed 
1 jar of sweet pickles, finely chopped (14- to 16-ounce jar; bargain brand is fine) 
freshly ground black pepper, to taste 

In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork. Do not overcook -- potatoes should not be mushy. After they cool, peel and dice the cooked potatoes (half-inch dice or better). 
Put the chopped potatoes, eggs, onions, pimientos, sweet pickles, celery seed and black pepper in a large bowl. 

Mix together the Miracle Whip, mustard and vinegar, and stir until smooth. Pour mixture over the chopped vegetables and gently fold (or mix with your hands) to coat. Chill several hours or overnight before serving. 

Notes: Lots of chopping, peeling, etc., going on here, but this potato salad is the best.