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Dilly Potato Salad Recipe

Each spring and fall, I make large amounts of this potato salads for festivals at our church. Everyone says it goes well with the meats the other men barbecue.—Howard Haug, Hewitt, Texas

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8 Servings
Prep/Total Time: 15 min.

Ingredients

6 large red potatoes, boiled, peeled and diced
4 celery ribs, diced
3 medium dill pickles, finely chopped
1 jar (4 ounces) diced pimientos, drained
3 hard-cooked eggs, diced
1 green pepper, chopped
1/4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon salt
Paprika
6 green pepper strips (1/4 inch wide)

Directions

In a large bowl, combine the potatoes, celery, pickles, pimientos, eggs and the chopped green pepper. In a small bowl, combine mayonnaise, mustard and salt; add to the potato mixture and mix well. Spoon into a serving bowl. Sprinkle with paprika. Arrange green pepper strips in the center in the shape of wheel spokes. Chill. Yield: 8 servings.

Dilly Potato Salad published in Taste of Home December/January 1994, p47

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