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Dilly Potato and Egg Salad

 Dilly Potato and Egg Salad
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.
12-14 ServingsPrep: 40 min. + chilling


  • 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


  • 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.
  • 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.
  • 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.