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Dilly Potato & Egg Salad

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
  • Total Time
    Prep: 20 min. + chilling Cook: 20 min. + cooling
  • Makes
    12 servings

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

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. 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.
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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