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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Dilly Potato & Egg Salad Recipe

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This recipe for Dilly Potato & Egg Salad is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Paprika
Directions:
Directions:
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. Peel and chop four eggs; peel and slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture.

Sprinkle with paprika; top with sliced egg. Refrigerate, covered, at least 2 hours before serving. Yield: each).
Number Of Servings:
Number Of Servings:
12 servings (3/4 cup each)

 

 

 

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