Dilly Potato & Egg Salad

A classic creamy potato salad loaded with hard-boiled eggs, tangy dill pickles, and celery seed. Perfect for picnics, potlucks, and summer gatherings.

american

Nutrition

Provides moderate protein from eggs and carbohydrates from potatoes but is high in fat and sodium due to mayonnaise and pickles

14% of daily energy
15 g
Carbs
20 g
Total fat
4 g
Protein
Gluten FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.


sidesaladvegetarianmeal preppicnicparty foodfamily friendlygame day / sports night

Dilly Potato & Egg Salad

Taste of Home (Taste of Home Editorial Team)

12

servings

0

per serve

0

minutes

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Ingredients
Medium Red Potatoes
4 pound Medium Red Potatoes about 14; peeled and halved
Hard-boiled Large Eggs
5 Hard-boiled Large Eggs
Dill Pickles
1 cup Dill Pickles chopped
Onion
1 small Onion chopped
Mayonnaise
1.5 cup Mayonnaise
Celery Seed
1 teaspoon Celery Seed
Salt
0.5 teaspoon Salt
Pepper
0.25 teaspoon Pepper
Paprika
Paprika

Equipment
Large saucepan

Large saucepan

Large bowl

Large bowl

Knife

Knife

Cutting board

Cutting board


Instructions
1
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.
2
Cut potatoes into 3/4-in. 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.
3
Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Dilly Potato & Egg Salad

Dilly Potato & Egg Salad

Taste of Home (Taste of Home Editorial Team)

12

servings

0

per serve

0

minutes

A classic creamy potato salad loaded with hard-boiled eggs, tangy dill pickles, and celery seed. Perfect for picnics, potlucks, and summer gatherings.

american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Medium Red Potatoes
4 pound Medium Red Potatoes about 14; peeled and halved
Hard-boiled Large Eggs
5 Hard-boiled Large Eggs
Dill Pickles
1 cup Dill Pickles chopped
Onion
1 small Onion chopped
Mayonnaise
1.5 cup Mayonnaise
Celery Seed
1 teaspoon Celery Seed
Salt
0.5 teaspoon Salt
Pepper
0.25 teaspoon Pepper
Paprika
Paprika

Equipment
Large saucepan

Large saucepan

Large bowl

Large bowl

Knife

Knife

Cutting board

Cutting board


Instructions
1
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.
2
Cut potatoes into 3/4-in. 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.
3
Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

sidesaladvegetarianmeal preppicnicparty foodfamily friendlygame day / sports night

Nutrition

Provides moderate protein from eggs and carbohydrates from potatoes but is high in fat and sodium due to mayonnaise and pickles

14% of daily energy
15 g
Carbs
20 g
Total fat
4 g
Protein
Gluten FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.