Dilly Potato and Egg Salad Recipe
Everyone has a favorite potato salad, and this is mine. I hope you will be adventurous and give it a try. I've had lots of compliments and requests for the recipe when I make it for gatherings. Angela Leinenbach, Mechanicsville, Virginia
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion chopped
- paprika
- 1 teaspoon celery seed
- 1 cup chopped dill pickles
- 4 pounds medium red potatoes (about 14) peeled and halved
- 1-1/2 cups mayonnaise
- 5 hard-cooked large eggs
- Carbohydrate 0.973030522168803 g
- Cholesterol 0 mg
- Fat 0.0596137526709402 g
- Fiber 0.203626701626003 g
- Protein 0.14216735176282 g
- Saturated Fat 0.00895835202991453 g
- Serving Size 1 1 serving (161g)
- Sodium 0.663643696581197 mg
- Sugar 0.7694038205428 g
- Trans Fat 0.00907500267094016 g
- Calories 5 calories
Directions Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. Cut potatoes into 3/4-in. cubes; place in a large bowl. Peel and chop four eggs; peel and slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture. Sprinkle with paprika; top with sliced egg. Refrigerate, covered, at least 2 hours before serving. Yield: 12 servings (3/4 cup each). Originally published as Dilly Potato Salad in Taste of Home June/July 2007, p33
