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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Everyone has a favorite potato salad, and this is mine. I hope you will be adventurous and give it a try. I've had lots of compliments and requests for the recipe when I make it for summertime gatherings. Ingredients:
4 pounds red potatoes, halved |
5 hard-cooked 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:
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. 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. 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.
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