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Dilly Potato Salad

Ingredients

  • 4 lb. red potatoes, halved
  • 4 hard cooked eggs
  • 1 cup chopped dill pickles
  • 1 small onion, chopped
  • 1 1/2 cup mayonnaise
  • 1 tsp. celery seed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • paprika

Directions

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and cool. Cut potatoes into 3/4 inch cubes. chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onions. 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.

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By Robin from Washington, IA

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