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Dilly Potato & Egg Salad

Total Time

Prep: 20 min. + chilling Cook: 20 min. + cooling

Makes

12 servings

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 potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Dilly Potato & Egg Salad Recipe photo by Taste of Home

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

  1. 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. 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.

Dilly Potato and Egg Salad Tips


Can you make this dilly potato and egg salad ahead of time?

Yes! Making potato salad ahead of time really allows all the flavors to meld together nicely. If you’re not packing up your salad with the rest of your favorite picnic recipes right away, keep it covered in your refrigerator for 1 to 3 days.

How do you prevent dilly potato and egg salad from getting watery?

Watery potato salad is often the result of potatoes that haven’t been allowed to dry slightly after cooking. (That’s just one of grandma’s tips for making potato salad) After draining your potatoes, spread them out on a baking sheet to cool and allow excess moisture from the boiling water to evaporate. This will also help whatever dressing(s) you add to your potatoes to absorb and cling to the potatoes better.

What are the best kinds of potatoes to use for dilly potato and egg salad?

For best results, use waxy potatoes such as reds, Yukon Golds, or fingerlings. Save your russets for baking or mashing.

Can you boil eggs and potatoes together?

You certainly can boil eggs and potatoes together, but keep in mind that both potatoes and eggs cook at different times. Depending on their size, potatoes often take longer to cook through, while an egg can boil and cook within only a matter of minutes. Loved this recipe? Try our deviled egg potato salad next.

Mark Neufang, Taste of Home Culinary Assistant

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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