ABSTRACT
PJ explains, “If I’m ever homesick, I make this. If I ever host or attend barbecues, I serve this. A friend of mine once said, ‘If all southern food is this good, I’ll move there!’ I told him, ‘It is.’”
8 medium-large potatoes
1 large onion
1/2 green bell pepper
2 to 3 tall celery stalks
8 eggs, hard-boiled
4 tablespoons favorite mustard
1 (16-ounce) jar sweet pickles, diced*
1 (16-ounce) jar mayonnaise
salt and black pepper to taste
2 tablespoons dried basil
2 tablespoons dried parsley
2 tablespoons paprika
