Dilly Potato Egg Salad - Wednesday

Tune into #InTheKitchenWithKat!

May 5, 2020
kat simons

Tune into #InTheKitchenWithKat!


You can find all of the ingredients at Tom Leonard’s!


  • 4 pounds medium red potatoes (about 14), peeled and halved
  • 5 hard-boiled large eggs
  • 1 cup chopped McClure’s Garlic Dill  pickles
  • 1 small onion, chopped
  • 1-1/2 cups mayonnaise
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika 


  1. Place potatoes in a large saucepan; add water to cover.
  2. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely.
  3. Cut potatoes into 3/4-in. cubes; place in a large bowl.
  4. Chop four eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes.
  5. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture.
  6. Top with sliced egg and sprinkle with paprika.
  7. Refrigerate, covered, at least 2 hours before serving.

Recipes were given permission by McClure's Pickles.