Place the potatoes into a 6-quart pot, cover with water and bring to a boil. Reduce the heat, then cover and cook until tender, 15 to 20 minutes. Drain and cool.
In a large mixing bowl, combine the potatoes, eggs, pepper and salt. In a small mixing bowl, combine the mustard, sugar, mayonnaise, relish and pimientos. Mix well and then pour the dressing over the potatoes. Stir gently and enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Leatha's Bar-B-Que Inn, Hattiesburg, MS