Dilly Potato Salad (Taste Of Home)

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.