Dilly Potato and Egg Salad

Contributed By: Parker

Ingredients:

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Method:

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15 to 20 minutes. Drain; cool completely.
2. Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture.
3. Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

Helpful Hints:

TOTAL TIME: Prep: 20 min. + chilling Cook: 20 min. + cooling
YIELD: 12 servings.
Nutrition Facts
3/4 cup: 326 calories, 22g fat (4g saturated fat), 80mg cholesterol, 413mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 6g protein.


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