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Title: Dilly Potato & Egg Salad
Categories: Potatoes, Herbs, Vegetables, Sauces
Yield: 12 servings

4 lb Medium red potatoes; peeled,
- halved
5 lg Eggs; hard-boiled
1 c Chopped dill pickles
1 sm Onion; chopped
1 1/2 c Mayonnaise
1 ts Celery seed
1/2 ts Salt
1/4 ts Pepper
Paprika

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" cubes; place in a large bowl.
Chop 4 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.

Angela Leinenbach, Mechanicsville, Virginia

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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