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Dilly Potato Salad

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 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-boiled large 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)


  • 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.

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