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Dilly Potato and Egg Salad Recipe
Dilly Potato and Egg Salad Recipe photo by Taste of Home

Dilly Potato and Egg Salad Recipe

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Everyone has a favorite potato salad, and this is mine. I hope you will be adventurous and give it a try. I've had lots of compliments and requests for the recipe when I make it for summertime gatherings.
TOTAL TIME: Prep: 40 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 12-14 servings


  • 4 pounds red potatoes, halved
  • 5 hard-cooked 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


  1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15/20 minutes or until tender. Drain and cool.
  2. Cut potatoes into 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion.
  3. In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield: 12-14 servings.
Originally published as Dilly Potato Salad in Taste of Home June/July 2007, p33

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Reviewed Jun. 28, 2015

"I make this but adding mustard and without celery seed or paprika. It's my family's favorite. In fact, one of my grandsons ate 2 lbs of it a couple of nights ago."

Reviewed Jun. 28, 2015

"I make a much demanded version of this but add 1/2 cup of mustard and 2 Tblspoons of pickle juice."

Reviewed Aug. 18, 2014

"I made this exactly as written. It was delicious and I loved the change from using my regular celery to using the chopped pickles."

Reviewed May. 10, 2013

"good for summer when added dill and scalions."

Reviewed Apr. 19, 2013

"Our family loves this recipe. Easy to put together and super good. It's my go-to recipe now."

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