Salads

Dilly Potato Salad


We dug some fresh red potatoes from Jo Brown’s garden this week. Last evening I tossed them with salt, pepper, olive oil, and fresh rosemary from my garden and roasted them in the oven. It was wonderful! Then today I decided to use the rest of the harvest in this new potato salad recipe I clipped from a Taste of Home Magazine. My husband thinks it’s his new favorite potato salad. It’s a keeper : ) Mmmmm

Dilly Potato Salad
4 lbs red potatoes, halved
5 hard-cooked eggs
1 cup chopped dill pickles (use a food processor to make this quick & easy)
1 small chopped onion
1 1/2 cups mayo
1 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
Paprika
Place potatoes in a large pot; 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 in cubes. Chop four eggs; slice remaining egg for garnish. In large bowl, combine the potatoes, chopped eggs, pickles and onion. In small bowl, combine the mayo, celery seed, salt & 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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