Ingredients for - Dilly Potato & Egg Salad
1.
4 pounds medium red potatoes (about 14), peeled and halved
2.
5 hard-boiled large eggs
3.
1 cup chopped dill pickles
5.
1-1/2 cups mayonnaise
How to cook deliciously - Dilly Potato & Egg Salad
1 . Stage
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.
2 . Stage
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 . Stage
Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Recipe information
Cooking:
20 min.
Servings per container:
1
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