This is the best ever Dill Pickle Potato Egg Salad recipe that is sure to become the only recipe you use from now on! 

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Sometimes its the simplest recipes that are the best & easiest ones to create!  

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Its the perfect combination of seasonings and the flavor is superb!  Its creamy and rich – sure to please everyone and anyone who tries it!

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If you’re like me, you are constantly buying that expensive & not so great potato egg salad combination that is a your local deli, I started making it at home and wouldn’t you know it… its BETTER than the one I was buying!

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This Dill Pickle Potato Egg salad is surprisingly delicious with a unique flavor combination of simple ingredients with incredible flavor!

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I have perfected this recipe and made it with a slight tangy twist of dill pickles. I know you will love it! The Best taste is when the salad is covered and placed in refrigerator overnight allowing all the flavors to meld together.

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If you want to lighten up of the mayo flavor, you can always substitute half the mayo for sour cream (i use ALL mayo) but its all about taste preference! 🙂

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Perfect for the upcoming Summertime and wonderful for potlucks, cookouts, church functions or any get together!

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This salad makes the perfect side dish that the entire family is sure to love!

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Dill Pickle Potato Egg Salad

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Ingredients

  

• ▢ 4 lbs. medium red potatoes peeled and halved
• ▢ 5 eggs hard boiled
• ▢ 1 cup dill pickles chopped
• ▢ 1 small onion chopped
• ▢ 1-1/2 cups mayonnaise
• ▢ 1 teaspoon celery seed
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ Paprika

Instructions

• In a large pot, add the potatoes and enough water to cover them by about an inch.
• Bring to a boil and cook about 15 minutes or until fork tender. Drain the potatoes and cool.
• Once cooled enough to handle, cut the potatoes into bite sized chunks and place in a large mixing bowl.
• Chop 4 of the hard boiled eggs, and slice the fifth one.
• Add the chopped eggs, chopped pickles and the chopped onion to the potatoes.
• In a separate mixing bowl, combine the mayonnaise, celery seed, salt and pepper.
• Dump this mixture into the bowl with the potatoes and stir gently until everything is coated.
• Top with the sliced egg and a sprinkle of paprika.
• Cover and pop it in the fridge for 2 hours before or overnight before serving.
• ENJOY!

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