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Title: Dilly Potato & Egg Salad
Categories: Potatoes, Herbs, Vegetables, Sauces
Yield: 12 Servings
4 lb Medium red potatoes; peeled,
- halved
5 lg Eggs; hard-boiled
1 c Dill pickles; chopped
1 sm Onion; chopped
1 1/2 c Mayonnaise
1 ts Celery seed
1/2 ts Salt
1/4 ts Pepper
Paprika
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.
Cut potatoes into 3/4" 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.
Top with sliced egg and sprinkle with paprika. Refrigerate,
covered, at least 2 hours before serving.
Recipe by Angela Leinenbach, Mechanicsville, Virginia
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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