Dilly Potato & Egg Salad
Total TimePrep: 20 min. + chilling Cook: 20 min. + cooling
Makes12 servings (3/4 cup each)
- 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
- 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 four 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 Facts3/4 cup: 326 calories, 22g fat (4g saturated fat), 80mg cholesterol, 413mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 6g protein.
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Jul 17, 2019
Awesome potato salad! Thank you for the recipe.
Jun 26, 2019
Ashaline, I do not care for celery seed., So I use thinly chopped celery. I left out the dill pickles and used fresh dill. Start with a good tablespoon of chopped dill. I love dill pickles and when I use dill pickles I only use half a cup. Hope this gives you ideas. Use sweet onion or green onion.
Jun 20, 2019
If you need to save some time, use a 36 oz bag of cubed hashbrown potatoes, thawed and bake till slightly crisp. Nobody will know you didn't cube them yourself.
May 26, 2019
Love potatoes and eggs-my maidservants child also love potatoes-will try to get it done at home or will try having it a lovely eatery.thanks for recipe?
Apr 19, 2019
This was pretty good. I was expecting it to be better for some reason. The only change that I made was I added some mustard to it. My daughter was super excited to eat it too, and said it was not what she was expecting and thought is was ok. But, so many other people really love this, if you're interested I say try it. Maybe it was the mustard I added!
May 26, 2018
I'd like to offer one bit of advice that saves time. Cut the potatoes into cubes BEFORE boiling (peeled or not), bring to a boil, reduce heat to simmer & cook for about 10 min or fork tender. Drain and continue as directed.
May 26, 2018
This is the best potato salad I have ever had. My mom's is good but I couldn't find the recipe. I made this yesterday for a barbecue today. Last night my husband and I couldn't help each having a sample bowl! Delicious!!
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.
Jun 28, 2015
I make a much demanded version of this but add 1/2 cup of mustard and 2 Tblspoons of pickle juice.
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.